My Bottle of Love !!

The last sharp left turn and I caught the first glimpse of the sea from my car. 

Pure azure as it was always.

The fathomless dark blue water, the winds, and the sand on the beach… nothing had changed. They say “time and tide waits for none” and neither has it ever … for anyone, hence I was no exception. But amongst the continuous change which the world seems to undergo almost every day, every hour – this sea was something which had still managed not to change.

The moment I stepped out of the car I felt the breeze touch my face …just the way as it had for the first time , I smiled and took a deep breath as I closed my eyes ..things are still the same aren’t they , except for the fact that she is not here with me anymore.

I and Mish had visited this place right after our wedding. This was where we had our first pleasure ride after completing the rituals, the relatives and those endless invites. This was where we took our stroll for the very first time hand in hand , still adjusting to each other’s presence, still loving each other’s company…

Absorbing the feel I started reciting the lines of Tagore .....

“I seem to have loved you in numberless forms, numberless times…
In life after life, in age after age, forever.
My spellbound heart has made and remade the necklace of songs,
That you take as a gift, wear round your neck in your many forms,
In life after life, in age after age, forever”

Mish promised “If I ever get angry, recite these lines for me and trust me I will come running into your arms”. Brimming with emotions and filled with happiness we took our first walk, hand in hand, holding each other tightly so that we could stop the time; stop the sun from setting….

I am standing at the same place, years have passed. Years have passed that we started our nest of love, years have passed our kids came into the world and years had passed that I was alone in the world without Mish.  The sea, the sun all the same except that a piece of my soul was missing.

Clinging on to the same hope that kept me alive I took a deep breath and hoping she would come back running into my arms I said …

“You and I have floated here on the stream that brings from the fount.
At the heart of time, love of one for another.
We have played along side millions of lovers, shared in the same
Shy sweetness of meeting, the same distressful tears of farewell-
Old love but in shapes that renew and renew forever.

I seem to have loved you in numberless forms, numberless times…
In life after life, in age after age, forever.
My spellbound heart has made and remade the necklace of songs,
That you take as a gift, wear round your neck in your many forms,
In life after life, in age after age, forever.”

I will keep my love all bottled up for you ….and even death cannot do us apart!!!! 

Moong Daal for that Daalsome Goodness !!!

Every time i assure myself that I am all settled and "everything around me is all set" ...Zooommm..comes in a change ...and then i stagger , think for a while, get my act together and then i stabilize ....and I smile at myself and think "everything around me is all set" and then ...Zooommm..comes in a another change ...

Well I dont know when this viscious circle is ever gonna stop ..it really tires me out at times and at times surprises me beyond doubts ...but wonder howz life gonna be when it turns into a straight line .... no bend , no corner , no turn which might or might not hold a surprise ....

But again there are a few things in life which, no matter what will always be the same ...anyways, now that I am done with my blabbering I shall get cracking on this moong daal recipe. This isnt the typical bong recipe of moong dal but this recipe works wonders if u want a break from the normal "muger dal" Also try this if u have a finicky eater at home who wld make faces at veggies, this dal will make sure that your honey...be it the toddler or the over sized one gets his/her fill of veggies.

Ingredients:- 

Moong Dal - 1 1/2 cup
Vegetables - 1 cup . I used carrots, beans and cauliflower cut in long medium stripes.
Oil - 2 tbsp
Tumeric - 1/4 tsp
Cumin Seeds - 1/4 tsp
Mustard Seeds - 1/4 tsp
Ginger - 1 inch (julienned)
Garlic - 1 tsp (minced)
Green Chillies - 2 -3
Salt - To taste
Ghee - 1 tsp

In a pan dry roast the moong dal on a very low flame for around 10 mins or till u get the smell of the roasted dal. Take care so that the dal doesn't burn or turn brown in colour. After dry roasting the dal should be golden yellow in color. Once done take it off the flame and wash it in warm water. Add about 4 cups of water to the dal and bring it to a boil. This step of cooking the dal takes time but its worth it , just dry roasting and cooking it in a open pot and not a pressure cooker adds oodles of taste and aroma to it. However if your are really pressed for time, you may use a pressure cooker. However the good part is , if use an open pot you dot really have to stand around as the dal cooks.

So as the dal becomes slightly mushy add the salt, turmeric, ginger and garlic and let it cook till it becomes completely mushy . You may add some more water if there is  a need. Once done take it off the flame and keep it aside.

Meanwhile in a separate pan heat the oil and add the cumin and mustard seeds. Once the seeds splutter, slit open the green chilies and add it to the oil. Add the vegetables and stir fry till its almost done.
Now add the boiled lentils and bring it to a boil. You may add some water to bring it to a desired consistency.
Add salt to taste and give it a good simmer. Once the veggies are completely done, add a dollop of ghee and stir thoroughly.

Let the dal rest for 5 mins and then pair it with rotis/ phulka or rice. Now all you have to do is enjoy the golden lentils and SHARE IT WITH SOMEONE YOU LOVE !!!

Pasta in white sauce

This is a simple and super easy recipe for the days when you want a break from the normal menu. Its tastes heavenly and yeah to make sure that "S" - the husband, has his fill of veggies I added some mushroom and broccoli  to it. If u think you have been eating healthy enough for the whole week then you might as well skip the veggies... but the recipe is a must try and the taste of the white sauce will keep you yearning for more... so here comes the recipe...

Ingredients:-

Pasta - 1 cup (I used bow tie pasta)

Broccoli florets - 1/4 cup

Mushroom - 1/4 cup (I used button mushroom)

Olive oil - 1 teaspoon

Salt - To taste

For the sauce -

Butter - 2 teaspoon

Garlic - 1 teaspoon (minced)

Red chilli flakes - To taste

Dijon Mustard - 1 teaspoon

Oregano - 1/4 teaspoon

Flour - 2 tablespoon

Heavy cream - 2 tablespoon

Milk - 1 cup

Process :-

Cook the pasta as per pack instructions. Drain and keep aside. 

In a pan, heat the olive oil and saute the mushroom and the broccoli till it becomes little soft. Take it off the flame and keep it aside.

Now melt the butter in the same pan and saute the garlic on a low flame for about 30 seconds. Now add the flour to the butter and garlic. This is to ensure that the raw taste of flour goes away, however take extra care not to burn the garlic or the flour, it should remain white and needs to be sautéed in a very low flame.

Add the milk to the flour and keep stirring so that no lumps are formed. Now add the mustard, chilli flakes and the oregano. Once the mixture comes to a simmer add the cream, pasta, mushroom and broccoli. Give it a good simmer for another 2 mins and stirring continuously and then take it off the flame. Yo may add freshly grounded black pepper if you wish to.

Let the pasta stand for about 5 mins and then all you have to do is take a fork and dig into the amazilicious pasta in white sauce with some one u love !!!

Kalakand ... for that specially normal day

Today its time to satisfy that sweet tooth. This was my first attempt at Kalakand and I had to, simply because when you are some 8422 miles away from your country and you yearn for that comfort and that taste you got to take the matter in your hands. So here comes the superbly simple and easy of kalakand, its actually a 4 ingredient fix :-

Ingredients :-

Milk - 3 litres

Lime juice - 2 tablespoon

Sugar - 1/2 cup

Cardamom - 4-5 pods

OR

Condensed Milk - 500 gms

Ricotta Cheese - 500 gms

Cardamom - 4-5 pods 

Okay so now that you do see its a four ingredient recipe, lets get cracking:-

Divide the milk into equal halves, and put both the portions on a boil. One on a simmer and one half on a medium flame.

When one half portion reaches boil add the the lime juice and reduce the heat. The milk will separate and small clouds like white curds will start floating on top. Wait till they get bigger (if they don’t, add some more lime juice and stir). The process will take few minutes, so wait at least 5-7 minutes. 

Switch off the heat and let it stand for few more minutes. Then pour the whole thing immediately into a clean muslin or cheese-cloth in a colander, over a sink.Give the curd a wash by holding it under running water so that the sour taste of the lime juice gets washed off. Gather the curds by twisting the cloth into a firm lump. The fresh paneer or chhana is ready. Alternatively u can evade the whole process and simply use ricotta cheese...

Remember i said one portion has to go on a low heat and keep simmering... well it has keep simmering till its becomes 1/4th of its original volume. When the milk becomes thick and almost semisolid and  add the sugar and let it cool for approximately 5 mins... again alternatively u can evade the whole process and simply use condensed milk. 

Once the milk is cooled add the chhana and give it a good stir. Grease a tray with a little bit of ghee and pour the mixture on the tray. Flatten it out with a butter knife and let it cool completely. Once it is completely cooled the kalakand will become firmer. 

With a knife cut square or diamond pieces and dig in.... Remember that all you would need the time and the love to do it.