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Saturday, 25 February 2012

BITTER SWEET LIFE

chitrannaa.blogspot.in

We always think that we are living life on our terms, creating and reacting to the situations as we wish and that nothing drastic can happen to us, at least as long as we are careful.How far from truth it can be! He, up there, holds the strings of our lives and decides what should happen and when and pulls the strings and here we will be dancing to His tunes. We, both myself and my husband were quite disciplined in our food habits, exercise rĂ©gime and were under the impression that we had taken good care of our health.

This myth was shattered one fine(?) day when my husband had unbearable abdominal pain. Of late he had been having it occasionally, which he would diagnose (?) as acidity or gastric conditions and some fasting would solve the problem. But this time the onslaught was so sudden and intense that he started rolling on the floor clutching at his tummy and vomiting in between. It was horrifying to see him in that pathetic condition. When we called his friend Mr.Surendra Hiremath, a dermatologist working at Bangalore Hospital, he asked us to rush to hospital as it appeared to be a case to be referred to a surgeon.
That started it. My husband was taken for x-ray, scanning and other tests and when we were asked to deposit Rs.10000 immediately, we knew that it was going to be a stay for at least 2-3 days. When I called my daughter at home, who was readying the bed for her dad when he returns after the checkup  was full of tears. I assured, albeit falsely that we would be home latest by next day, but ultimately it turned out a long stay of ten days at hospital, during which period my husband was diagnosed as having gallbladder stones, which had inflamed the pancreas. So before removing the gall bladder, the condition of the pancreas had to improve, which took six days, through endoscope the fact that there are no stones in duct had to be ensured, which took another 2 days and finally on 8 th day he was operated upon and we came back home on 10 th day.
But those 10 days had their own funny moments, positive instances, and cherishable memories.
We were both in awe and reassured in the presence of the  gastroenterologist Dr.Praveen, who appeared to be very strict and tough taskmaster but his eyes twinkling through  his glasses would give away his witty humorous nature. When he explained first that gall bladder had to be removed, I asked him what happens next. Straight faced, he replied, “ When you demolish a house, what remains there? A vacant site! That’s what happens here.” Then I asked what if there is unauthorised encroachment, he re-assured that there will be proper fire-wall and fencing and there is no need to worry. But he did warn that burping may continue as long as there is gas in the body, and that he is also having occasional bouts of them, when his wife leaves him but returns after 2-3 days! His best advice was to avoid four types of meals :  marriage, festival, ceremony and griha pravesh and even at home to listen to the lengthy intestine and not two inch tongue ! On another day, after scanning, when I enquired about the size and number of stones, as friends and visitors have been enquiring about  them and I was unaware, he advised “  It is not your bank balance which you need to count or boast of, just ignore it! ”  
After the operation, due to the anesthesia affect, my husband was uttering something inaudible, and though we had trouble in making sense of them, at times we could not control our laughter. As he had been on drips for 8 days, he must have been thinking and dreaming about food and hotels, so once when I asked him if there was any pain, he blurted, ”Dr.Praveen is dancing on a table in Roti Ghar !”

 As it was very important that post operation, all organs take over their respective functions, doctors and nurses were monitoring everything very closely. When I was sitting and chatting with my husband and children on the day after operation, a nurse came and asked my husband whether he could urinate and my husband replied in the affirmative. Already a bemused look was appearing on our children’s  face, then she asked “ How much ? 200ml ”  My husband, a little dismayed, replied “normal”. Then her face cleared as she muttered “oh 300ml . That day we realized the measure of normal urination but could not help giggling when my husband commented “ How do I know? A few drops might have fallen when I get up !”.

 But the best comment came from my children after the operation when they commented that they have learnt so much during those ten days. They together had taken charge of everything: physical, financial and emotional. Before operation even though my son was getting late to work and daughter to her college and their mobile alarm would be ringing, we had to shout several times for them to get up and get ready. Even if one time a day I could not cook their favorite dish, they would fret and fume but here they were, getting up at 5.30, taking care of our pet dog Pogo, managing all the household work  and cooking, taking night shifts at hospital, and still always trying to cheer us up, and insisting that we both eat and sleep properly.

So I realized that it was not what they have learnt during this period - as the life would have given them the responsibility and opportunity to learn things naturally anyway - it was I who have learnt the biggest lesson of my life, that I need not unnecessarily worry and fear about my children’s capacity to learn and manage things but also to adopt to the situations.

 Life is the biggest teacher.
  

Wednesday, 25 January 2012

COOKING - A CREATIVE ART


www.chitrannaa.blogspot.in

Cooking is a creative art.. Like a painting, pottery poetry etc, raw materials go into it and a complete product comes out. While cooking one has to give weightage and importance not only to its taste but to its colors, textures, smell and presentation. It can be enjoyed only if it is taken as a pleasure You will get best results only when your heart is involved in it and you are marveled and derive pleasure while it is being created. In fact cooking and love for it is a gift from God.

Though it  is said that we should eat to live and not vice-e-versa, at the other extreme no man can survive without eating. So it is of great importance as to what, when and how we eat. Fortunately for me my mother was a not only a great cook (whose mother is not ?!) but had instilled a great passion in me for cooking from a very tender age. I used to marvel at most complicated cooking, always taking it as a challenge and trying always to be the best. And by God’s grace, my daughter is continuing this lineage and  in fact challenges me at times. Earlier we used to write recipes in bound books or diaries which originally white in colour would turn to yellow over the years. I even now have preserved my first cookbook though its page have turned brittle because it carries the sweet memories when my late mother dictated the recipes and was in fact very proud of my cooking.

This blog is a gift to my daughter and son who have grown so fond of my cooking that at times they even prefer my cooking to restaurant’s food (only a few, not all !). So that they need not have the botheration of writing and finding the notebook. 

THALIPEETH



chitrannaa.blogspot.in
Ingredients :
Bajra (sajje) or corn flour    1 cup
Rice flour                                       1 cup
Wheat flour                                    1 ½ cups of
Gram flour                                     1 cup
Green vegetables (palak or methi) 250 gm
Ginger                                            1”
Coriander leaves                          ½ bunches
Green chillies                                 7-8
Sugar                                             1 teaspoon
Pepper                                    1 teaspoon
Cumin powder                         1 teaspoon
Turmeric powder                     ½ teaspoon
Asafoetida                                ½ teaspoon
Coconut powder                      1 tablespoon
Onions                                   2
Oil for frying

Salt to taste

Method :


aloo matar recipe | aloo mutter recipe | alu matar recipe



chitrannaa.blogspot.in


Ingredients  :


Potatoes                                       250 gm
Shelled peas                                 250 gm
Big tomato                                   1
Onions                                         2 medium size
Curd                                            ½ cup
Turmeric powder                          ½ teaspoon
Ground cumin seeds                     ½ teaspoon
Garam masala powder                  ½ teaspoon
Ginger piece                                 ½ “
Minced green chillies                     5
Coriander leaves sliced                  – handful
Chilly powder                                1 tablespoon
Salt to taste



Method :


  • Peel and cube potatoes
  • Grind onion and ginger to a paste. 
  • Heat 2 tablespoon ghee and fry the ground paste to a golden colour. 
  • Put in spices and fry briefly. 
  • Put in diced tomatoes and carrots and cook till the ghee separates. 
  • Put in the peas, potatoes and chillies. 
  • Fry for 5 minutes. 
  • Add 1 cup of water, mix well and pressure cook. 
  • Serve hot with rotis and phulka decorated with coriander leaves.

veg makhanwala recipe | vegetable makhanwala | veg makhani recipe



chitrannaa.blogspot.in


Ingredients :


Carrots                          100 grams

Potatoes                        100 grams
Cauliflower                    100 grams
Beans                           100 grams
Capsicum                      100 grams
Tomatoes                      2
Onion                            4
Garlic                            3 cloves
Ginger                           1 small piece
Butter                           1 Tablespoon

Cumin Powder               1 teaspoon

Black cardamom            1
Cinnamon                     3/4 inch
Cloves                          4
Poppy seeds                  1 Teaspoon
Sugar                           1/2 Teaspoon
Tomato Sauce               2 Teaspoon
Fresh Cream                 1 Teaspoon
Salt to taste


Preparation : 



This is a hot, spicy and tasty North Indian curry, with rich tasty gravy that goes very well with phulkas and rotis.

  • Pare and cut into longish pieces  100 gms carrot, 100 gm potato, 100 grams cauliflower. 
  • String and cut in a similar manner 100 gm fresh beans. 
  • Cut 1 or 2 capsicum into longish pieces.
  • Peel and cut 1 large or 2 medium onions in similar way. 
  • Grind to a paste 2 medium onions. 
  • Separately grind 3 cloves garlic and a small piece of ginger, peel and chop 2 large tomatoes.
  • Heat 1 tablespoon butter in a pan. 
  • Fry onions on low heat, till fat separates. 
  • Add garlic and ginger and lightly fry, then add tomatoes, 1 teaspoon cumin powder and salt to taste.
  • Grind to powder 1 black cardamom, 3/4 inch piece cinnamon, 3-4 cloves and 1 teaspoon poppy seeds. 
  • Add to the masala paste.
  • Put in all the vegetables except capsicum, stir fry, cover and cook over low heat, adding a sprinkling of water if necessary. Cook for 10 minutes.
  • Mix in capsicum. Cover and cook further till vegetables are done. 
  • Add 1/2 teaspoon sugar, 1/4 cups water and 2 teaspoon tomato sauce.Stir through till well mixed.
  • Before serving add 1 teaspoon cream or butter. If you don't want a sweetish taste omit the sugar and lessen the quantity of sauce. Makes 6 servings.         

Navratan Korma recipe | (Vegetable Korma) | Mixed veg korma |



chitrannaa.blogspot.in

Ingredients :


Mixed vegetables   2 cups
Onion                   1
Red chillies           5
Garlic                   4 cloves
Pepper seeds        1 teaspoon
Jeera                   1 teaspoon
turmeric               1 teaspoon 
coconut                ¼
jaggery juice        ½ tablespoon ( If you like sweetish taste )
tamarind juice      1 tablespoon
ghee                    2 serving spoon
salt to taste


Method :

  • Pour boiling water over the diced vegetables and add salt, cover and set aside. Slice the onion. 
  • Grind the masala with all the above ingredients excluding onion. 
  • Heat ghee and fry the sliced onions till golden brown. 
  • Add masala and fry. 
  • Add the vegetables and water, cover the pan and pressure cook. 
  • On cooling, simmer gently until the vegetables are tender.
  • Serve with pooris and rotis.


Wednesday, 18 January 2012

PANI PURI

                                       
chitrannaa.blogspot.com
Preparation Time :     30 minutes
Cooking Time :          20 minutes

This is one of the tasty and healthy North Indian snacks like Masala Puri, Tikki Puri and Dahi Puri.


Video link of the recipe here :



MASALA PURI

chitrannaa.blogspot.in
This is King among the North Indian chats like pani puri, dahi puri, tikki puri and corn tikki.                                                       
Ingredients    :

Dry peas                                                    2 cups
Potato                                                        2
Onion                                                        4
Tomato                                                      2
Tamarind                                                   1 lime size
Jaggery                                                      1 lime size
Groundnut oil                                             1 tablespoon
Red chilly powder                                       ½ table spoon
Garam masala powder                                ½ table spoon
Pudina                                                       some leaves
Green chilly                                               2
Coriander leaves                                        finely chopped
Curry leaves                                             10-15 leaves
Jeera                                                        1 teaspoon
Black pepper                                             1 tea spoon
Om pudi                                                   1 packet
Ready made poories of masala puri
Salt to taste.


DAHI PURI



chitrannaa.blogspot.in
Ingredients :

Dry peas                         100 gm
Onion finely chopped        4
Carrot                             2 grated
Pudina                             Few leaves
Coriander leaves              1 small bunch
Tamarind                         1 lime size
Jaggery                           1 lime size
Jeera                               1 teaspoon
Black pepper                    1 teaspoon
Green chillies                   2
Red chilly powder             1 teaspoon
Om pudi                          1 packet
Sweet curds                     1 packet  ( If you like sweetish flavour add sugar depending on your taste. )
Salt to taste.


TIKKI PURI

chitrannaa.blogspot.in
Prep Time :        30 minutes
Cooking Time : 10 minutes


Ingredients :

Onion                                                        4
Tomato                                                      2
Carrot                                                        4
Red chilly powder                              ½ tablespoon
Pudina                                               some leaves
Green chilly                                               2
Coriander leaves                              finely chopped
Curry leaves                                    10-15 leaves
Jeera                                                        1 teaspoon
Black pepper                                             1 teaspoon