Jab Jab Phul Khile Tumhe yaad kiya hamne

I could not resist adding fresh delicious Strawbery here directly from farm

Tulshi Baug - Pune

CHILD AND ANOTHER CHILD

Dholya Ganapati Mandir at Wai

When the Law Makers are the Law Breakers.

The Signboard Says “No sign boards, no advertisements, no writing on the Temple walls by the orders of Trustees and Management” at Dholya Ganapati Mandir which is build by Sardar Raste around 240 years back.

Are they so dump not to realize that they have themselves are the main culprits to spoilt the beauty of the temple and temple walls?

Wai also known as Virat Nagari or Dakshin Kashi is a city and a municipal council in Satara District in the Maharashtra. It is situated on the banks of the Krishna river. It is famous for its temples and ghats (banks) on the Krishna river. The famous Dholya Ganapati temple is situated on its Ganapati Ghat. Wai is a powerful example of ancient Indian water harvesting systems, called Ghat. A Ghat is an embankment with safety walls for preventing the entry of flood water and steps to access the flowing water.

An just look at the cleanliness around ancient ghat on the Holy River.

Aren’t we ashamed of ourselves?

PAINTINGS

Hobby by my father after retirement.

Janaseva Dugdhlaya and others

Janaseva Dugdhlaya at Laxmi Road, we have visited n number of times for just for Kharwas, only to find out “NOT AVAILABLE TODAY”. Well, doesn’t matter. We can still attack Sabudana Vada, Sabudana Khichdi with curd, Tikhat Mithacha Sanjya, condition is it's to be backed up by Masala Milk.

We also do visit Badshaha at Tilak Road for Misal which is very tasty. Once we tried Misal at Bedekar (I forgot Hotels’ name), but lost further interest. We reached there in the early afternoon only to find out announcement that “Misal Sampali” (Finished or out of stock). The owner was offended when I passed remark saying “ Punekars take pride in announcing the word "finished".

Before I bought home in Pune, we were used to stay in Hotels at Apte Road.

For breakfast, quite a few times we used to visit Shivsagar just for Neer Dosa, or sometimes used to fill our stomach with water watering Veg.Pattice from Santosh Bakery.

For lunch, most of time we kept on going to Atithi Dinning Hall, neat and clean, Reasonable rates, good Marathi bhojan specially Pithale Bhakar and Curd and not to mention koshimbir.

Five/six times we visited Asha Dinning Hall at Apte Road, equally good, but as my wife did not prefer the karwari taste we dropped it from our list Few years back, twice we made it a point to go for Thali at Shreyas, Apte Road during Ganapati Festival and thereafter never even thought of visiting it again.

We also will never visit Girija (famous for Bharli Vangi, Bhakari) at Karve Road and at Sinhagad Road again. We did not like the decor and the food itself. Few years back we do visited Suvarna Rekha Dinning Hall at Prabhat Road but found nothing exciting.

During last summer, we visited Mathura, extremely famous for authenticate maharastian dishes ?????. (As per their claim). We ordered for Olya kajuchi Usal (wet cashew nut) only to found out in front of us, a dish with some sort of Punjabi style preparation. What a let down. Head Cook from the restaurant should make a trip to Kokan region to learn real meaning of Olya Kajuchi Usal.


Kaka Halvai or Chitale. My mind is like a pendulum. Well, my resolution on World Heart Day is “I will never stay away from Kaka Halwai and their Barfi’s.” I Cannot control myself at Kaka Halwai' shop

I have hate and love relationship with Kayani Bakery. I hate it because of the indifference nature of persons at the other side of counter. People should be friendlier to their customers. Warmth and personal touch of the shopkeeper are also equally important, if you want to really enjoy Mava Cakes, Shrewsbury biscuits, Ginger Biscuits. For Bhelpuri, Ragda Pattice, Panipuri. we have not yet found any other alternative to Ganesh Bhel at Nav Sayhadri.

If any one wishes to enjoy Katchi Dabeli, Cheese Katchi Dabeli, then he must make it a point to visit R.P.Vaidhya at Nav Sayhadri.

Gone for Dinner

Duryankur Dinning Hall

So many times, we have shared our good moments with Krishna Dinning Hall at Law College Road and Shabari at FC Road and Duryankur at Tilak Road.

Every time while hogging at Duryankur, I ask same question again and again to myself, Why Duryankur is serving so much varieties ranging from Thalipit to Dahi vade in Thali? I cannot give justice to any one of them except for Dahi Vade. I cannot tolerate empty bowl of Dahi Vade in my thali. I just love Dahi Vade. I also enjoy to keep waiters on their toes in Duryankur. I remember eating unlimited Aamras during Mango season, and unlimited Jilebi’s some other time.

No wonder I am overweight. Duryankur have spoiled me.

Shree Krishna Bhuvan

I had read so much about Puneri Misal Shri Joshi’s Shree Krishna Bhuvan at Tulshi Baug.

However I must confess, we did not like Misal at all for the first time. The punch was missing. Well it was certainly not a Love at First Site. I told myself, I must give it a second chance, no still it did not work. The chemistry was still missing. And at third attempt, the realization took place. YES. I liked it. I liked it so much that I kept on going for Misal again and again.

Chitale Bandhu Mithaiwale

So much is written so far on Chitale.

Besides Chitale’s Bakarwadi, Amba Barfi, Jalebi, olya naralachya Karanjaa, Sutar Pheni, Shrikhand, I have recently developed taste for their Alepak. At a time I do not buy more that 100 Gms as I have a strong urge for start to finish, once I open the packet of Alepak.

VAISHALI

My dear wife, I want to make a confession. I have fallen in love with Vaishali.

“Oh, I see, That's great, I want to meet your Vaishali. When are you introducing Vaishali to me? That’s the precise reaction I received from my beloved wife. Shocked by her unusual presence of coolness I asked her “Aren’t you jealous?” She replied “should I? And then like a fool I introduced her to Vaishali. That was a biggest blunder. It proved to be costly affair. She liked Vaishali more than me. Now there is no escape only.

Vaishali is a lively restaurant rather an institution at F.C Road, Pune. Whenever we go back to our home in Pune, on the way, we make it a point to visit Vaishali for Masala Dosas, Tomato Omlette, and most of all Idli, Idli and Idli.

Is it only because of good snacks like world famous Idli, SPDP, Masala Dosa, Tomato Omelet, Uttappa etc or more than that? Is it only because to sit in the backyard garden, enjoy atmosphere while eating snacks and watch other food lovies enjoying life or more than that?

Well, I strongly feel that Vaishali is one of the rarest restaurant who has received great honor of having emotionally attached patrons, who are always hooked to it. No matter when you visit Vaishali, you will find it is always full of lively, energetic crowd. You go there early in the morning for breakfast with a thought of meeting fellow morning walkers, joggers, and tennis players; you will be surprised with the presence of families with four generations together and of course there is no time bar and limit for the younger generations to walk into to Vaishali. Those Fergusson students! Do they ever attend lectures or spend their entire terms at Vaishali only?

For last so many years, I do not know why, we never thought of visiting Rupali. May be its one of my shortcoming. I rarely make any change in my lifestyle.

May be some other day we will visit Chaitanya at F.C.Road also where I believe, good Punjabi food is available.

KINDNESS UNLIMITED

Start an Epidemic of Kindness


TO KNOW MORE PLEASE SEND E MAIL TO MR VASANT KALBAG. <kalbag@mtnl.net.in>

EXTRACTS FROM
Kindness4U No.39 (November, 2006) of the Kindness Unlimited Ezine

A member of the World Kindness Movement

From the Editor:
A Happy World Kindness Day to all!
May life be always kind to you.

* * * * *

Yesterday, as a fitness routine I was having my usual brisk walk on the playground opposite my residence here. A young kid, probably an expatriate from the UK or the USA, made bold to ask me: " Sir, why are you walking so fast? No one is racing you!".

This innocent question illustrates very powerfully our current attitudes. We don't wish to be good in any field for its own sake, but we want to be one up on the others! We are not happy to just earn a decent and comfortable living, we want to be richer than others! This attitude often leads us astray, and we engage in unfair or unkind acts.

Kindness Unlimited recognizes the need to look after our essential self-interest. It also recognizes the value of competition in creating motivation for hard work and progress in diverse fields. The problem is that we often forget that cooperation is equally valuable for progress.

- Vasant

A Kindness Haiku
Cold, hungry, afraid A blanket, some food, comfort Smile, relief, thank you — Steve Ryan, Fairfax , Va.

TRUPTI

If you have not eaten at Trupti, one of the few good Maharashtrian restaurants in town, then you have no business to stay in Mumbai.

Khas Bramhani phadhyatiche jevan jevyala chala. (Let us go for typical brammani style meals). My wife’s all time favorite Aamti Bhat.

There is a saying “Person headed for Kashi (Banaras) and he reached to Rameshwaram.

Yesterday evening we had gone to see the exhibition of the paintings and portrait by well known, highly reputed artists like Raja Ravivarma, Thakarsingh, Kotyalkar, Mullar,, Baburao Sadavlekar, Agaskar, Pt. Satavalekar, Haldankar from the collections of Shri Balasaheb Pantpratinidi, from “Shree Bhavani Chitrasangrahalaya”, Aundh at Pu La Deshpande Kala Academy, Prabhadevi. Then we headed for another exhibition and cultural program, “Maharashtra Maaza” under Mumbai festival at Bandra Reclamation.

Well to come back on the main topic, there is another saying “Dane Dane pe likkha hai khanewale ka naam”, we changed our plan to and decided to go to Dadar for dinner. There were four options available before us. Dattatraya, Prakash, Aswad and newly opened Maharashtracha Diva near Hinduja Hospital. Dattatraya was closed for weekly holiday, thus ruled out,

All of a sudden I remembered, Trupti opp.Plaza Cinema Dadar , friendly maharashtian restaurant, and another upmarketed beyond recognition, fully air-conditioned restaurant with Marathi, south Indian and Punjabi cuisines. We were suitably impressed with the décor and pleasant atmosphere, and of course, with the food which contributes around 85% in the review

We ordered Mini Dinner (Bhojan Thali) simple, no oily, non spicy, homely food, Tomato-Potato Bhaji, 2 chapattis, Aamti, Curd, Koshimbir, Papad, Lonche and rice. You can upgrade you thali with Masale Bhat / Pulao / Dalimbi etc with extra charge. And all that for just Rs. 30.00. Unbelievable price at fully a/c posh Marathi restaurant!! During lunch time they serve proper meals for Rs. 40.00

Let me pick a few dishes.

As usual Pohe, Sheera, Upma, Batatewada, Olye Vatana Pattice, Kothimbir Vadi, Misal, Sabudana Vada, Upavas Thalpet, and Bhajaniche Talipet also. Then all sorts of Idlis and dosas, sandwiches, Pizzas. Pav Bhaji, Bhel, etc.

For lunch / dinner the choice is yours. If you feel that why you should eat the same Marathi bhojan outside also, then you can order Punjab dishes with the wide range available. From Kurmas, Aloo Mutter, to different sorts of Koftas, Panner’s various dishes along with Roties, Naan , Paratha, Khulchas etc. And please do not forget to order Navratan/ cheese/ Shahi / Kashmii Pulao / Biryani.


I must reconsider my earlier comments on one of the blog about Marathi restaurants, One should not dare to make any bold and tall statements without the fully exposures to all other possibilities around.


‘Trupta’ (fully satisfied) was the feelings or emotional reaction after the dinner. We must visit Trupti again and again.

Healhy Food as provided by Mother Nature

To know more on Fruits and hidden secrets of fruits please click

http://ayurvedasanjeevani.blogspot.com/2007/01/hidden-secrets-of-fruits.html

THAYAMBAKA

A festival featuring the diverse styles of the tradition of THAYAMBAKA.
Classical rhythm festival 2007 by KELI, celebrating 15 years of Artistic styles at Y.B.Chavan Centre on Jan 23, 2007.

Frankly speaking I know very little about it except from knowing its from Kerala.

KETKI GULAB JUHI CHAMPAK BAN PHULE

AARE HA TAR APTA. REMEMBER GOLD (APTACHI PANE) WE DISTRIBUTE ON DASSERRA

GAJARKA HALWA

Ingredients:
Grated carrot 1 kg
Milk 1 litre
Whole dried milk (mawa) 200 grams

Sugar 2 cups

Ghee 2 tbsp.

Dry fruits (sliced almond and cashew nuts, raisin ) 1/2 cup

Cardamom powder 1/2 tsp.

Method:

Iin a heavy base kadhai / deep saucepan, put milk and grated carrotsand bring it to boil.

Cook over medium heat until all the milk gets dried up. You should stir the mixture occasionally to prevent any sticking.
Add sugar, cardamom powder, 1/4 cup dry fruits and continuously stir for 5-7 minutes.
Add ghee and mawa. Stir well and fry on low heat until ghee starts separating.
Decorate with remaining dry fruits and serve hot with Vanilla Ice cream. (World best combination)

SABUDANA KHICHADI

Ingredients

2 cup sago (tapioca),
1 potato,
3-4 green chilies,
1 teaspoon lemon juice (optional),
1 small piece ginger (optional),
1/2 cup peanut powder,
2-3 teaspoon sugar, salt to taste,
1 tbspoon oil,
2 teaspoon cumin seeds,coconut and coriander leaves for garnishing.

Method

Soak sago in water. Drain the water and keep it aside for half an hour to one hour (Depending on the quality, sometimes the sago needs to be soaked overnight in a little bit of water).

Now add peanut powder, salt, sugar and lemon juice and mix.

Cut green chilies into small pieces and grate ginger.

Heat oil or ghee in a pan.

Add cumin seeds, potato pieces and chilies.

As soon as potatoes are tender, add sago and stir.

Cook uncovered for sometime and keep mixing so that sago will not stick to the bottom.

Garnish with coconut and coriander leaves. Serve hot.

Tip: As mentioned above in step 2, add all the ingredients to the soaked sago before cooking. While making khichdi, do not cover the pan, else it will turn into an elastic ball. Khichdi tastes excellent if tossed continuously while cooking.

HARA PULAO WITH TOMATO GRAVY

RECIPE FOR TOMATO GRAVY FOLLWS.

When my wife learned the recipe for Hara Pulao and Tomato Gravy and cooked it for the first time, we liked dishes and the combination very much. It was delite to the eyes also. Green and Red colours.

But I didn't even realise in my dreams that she liked the dishes so much as to keep on repeating preparations every now and then till the Law of Diminishing Marginal Utilities comes into force. I want others should enjoy and suffer also the way we did. Good Luck.

INGREDIENTS

2 CUP BASMATI RICE
TWO TABLESPOON GHEE
ONE BUNCH OF COORIENDER
2 GREEN CHILLIES
5 / 6 GARLICS
1 INCH GINER,
WHOLE GARAM MASALA (TEJPATTA, CLOVES, BLACK PEPPER, CINNAMON, CARDAMOM)
ONE TOMATO
SALT TO TEST

SOAK RICE FOR 10 MINS.
GRIND CHILLI, GARLICS, GINGER AND COORIENDER INTO FINE PASTE
HEAT GHEE, ADD WHOLE GARAM MASALA, ADD PASTE, STIR UP .
CUT TOMOTOS INTO 6 PIECES AND ADD,
THEN ADD SOAKED RICE, AND 4 CUPS OF WATER AND SALT,
KEEP IT COVERED AND COOKED FOR 10 MINS,

AFTER 10 MINS HARA PULAO IS READY TO SERVE WITH TOMATO GRAVY.

Injured yet rock spirit

Bachenge to aur bhi ladhenge

Just because - Mehandi

Just because of I am small kid

So? No Mehandi ?

Just because - Shehnai and Choughada

Just because Lata is singing does it mean that others should not sing?

I had read somewhat alike statement in one of the article by Shri Shirish Kanekar

So?

During my cousin sister’s marriage I spend whole morning near entrance listening to Shehnai and Choughada and Shehnai in particular.

I am going to cover lots more in this series.

GREEN GRAM CHAAT

2 Cups tender fresh green gram, shelled
2 tomatoes, chopped fine
1 onion, chopped fine
2 green chilies, chopped fine
2 tbsp coriander, chopped fine
¼ tsp cumin, roasted, powdered
1 tsp chaat masala
Salt to taste
1 tsp lemon juice
¼ tsp ginger grated

Mix all ingredients. Toss well. Serve and enjoy

YOU COULD ROAST THE PODS PRIOR TO SHELLING FOR A VARIATION OR DAMPEN AND MICROWAVE FOR A MINUTE

RUN MUMBAI RUN -MS GUL PANAG

RUN MUMBAI RUN

MY VERDICT -

TODAY'S WINNERS ARE ALL THE SENIOR CITIZENS AND THE PERSONS INSPITE OF THEIR DISABILITY, WHO PARTICIPATED AND COMPLETED THE EVENT.

OFFICIAL RESULTS

मुंबई-केनियाचा जॉन केलाई (२तास १२मि.२८सेकंद)४२ कि.मि.मॅरेथॉन स्पर्धेत प्रथममुंबई- मुंबईत आज सकाळी झालेल्या मॅरेथॉन स्पर्धेत केनियाच्या जॉन केलाईने ४२ कि.मि.ची स्पर्धा २ तास, १२मिनीटे,२८ सेकंदात जिंकून प्रथम क्रमांक पटकावला.तर महिलांमध्ये चिनची झिओ शू यांग दुसरी आली.तिने स्पर्धा २ तास ३६ मि.१७ सेंकंदात पूर्ण केली. स्पर्धेत ३० हजारांचा सहभाग होता. यात अनेक कलावंताची हजेरी धावणाऱ्यांचे आकर्षण वाढविणारी होती. टिना अंबानीच्या होप संस्थेने ज्येष्ठ नागरिकांतहि धावण्याचा उत्साह दिल्याचे चित्र दिसले. अर्ध मरॅथॉन २१ कि मि. मध्येल भारताच्या रामसिंग यादव (वाराणसी) ने प्रथम तर नागपूरच्या माधुरी गुरूनुले ही महिलांमध्ये प्रथम आली.

MUMBAI MARATHON- HIGHLIGHTS

IMG JANFEST 2007

Khudi ko kar buland itna ke har taqder se pehle,

Khuda bande se ye poche bata teri raza (desire) kia hai

Forget the first part, if Khuda(god) ask me what is your desire, I will demand that “ I want to listen to Violin by Dr. L.Subramanian and his teenage son Shri Ambi Subramanian till etenity,”

MUSIC IS A VAST OCEAN AND NO ONE CAN CLAIM TO KNOW IT ALL, THE MORE YOU KNOW, THE MORE YOU RELISE HOW LITTLE YOU KNOW. IT IS AN ETERNAL QUEST - Dr. L.Subramanian

How true. The more you listen , the more you ralise how little you have listened to. There is no cure to this kind of thirstiness.

Yesrterday I was lucky enough to get daily Bhaitak Ticket on the first day of JANFEST 2007 organised by INDIAN MUSIC GROUP, St. Xavier’s College, Mumbai to witness marvellous performance by Dr. L.Subramanian and his teenage son Shri Ambi Subramanian (Violin), with Pt.Swapan Chaudhari (Tabla), Shri Satya Sai (Morsing), Shri K.Shekhar (Tavli) It was an occasion to cherish.


Franky speaking I had gone to the progamme, just to listen to Pt. Ulhas Kashalkar, whose soulful renditions continues to enchant audiences all over (including me always), whose supreme sence of artistic proportion leaves his listeners craving for more, who is rapidly gaining recognition as one of the the top-ranking classical vocalists in India. I rarely miss his recitals.

Pt. Ulhas Kashalkar, commenced an exquisite presentation with pristine beauty of Raga Puriya Dhanashree, most appropriate raga at dusk. Sandhyakalchi vel, hurhur lavanari vel, katarvel, divas mavalalanahi ani raatra ajun ujadali nahi. My all time favourite raga, most suited to my fluctuating moods.

Janfest, the annual music extravanganza is organised by IMG, in the college premises. IMG also organises baithaks throughout the year in the college hall. The IMG library plays host to mini-baithaks that provide a platform to upcoming artists. The IMG enjoys a formidable reputation as a bastion of Indian classical music. Their annual membership fee is just Rs.200.00

Hats off to The IMG.

Special thanks to beloved wife for being bearable. I know I have been out of home very often this year. Thanks again for the loose controls, and for cooking Zhunka Bhakar very late in the night for me.

KONFALACHI BHAJI

Precisely what food has done to me .

This is the person, Advocate of thought " Living for Food". When I enter the room Peolple say first tummy comes in then me or Pet me prithvi.

valache Birde

Genuine problem. Recipe follows, for which I am largely depend on my wife and my translation skills from Marathi into English. When she tells me actions like " Phondne dene ", "Paratune ghene" , I become blank, I do not know what to write and how to write.

Somebody please help me.

Bhajaniche Thalipit

Little Chefs In the Kitchen

Little Chefs In the Kitchen Event - launced by

http://thespicewholovedme.blogspot.com/2007/01/little-chefs-in-kitchen-event-details.html

click on the link to know more.

This is going to be a fun way to get your kids, nephews, nieces, etc... involved in the kitchen. Those of you who don't have kids-yet, no worries! Get hubbies to help! ( you know who you are!)

Here are the guidelines:-Make something that is easy for the kids to help you with...no restrictions at all, it could be anything- drink, dessert, main dish, snack, its up to you.- Take a picture that shows little hands, arms, elbows...you get the drift , no faces (for privacy reasons) helping you make the recipe.- If your kids are too young or you don't have any, just submit a recipe that is "kid-friendly". Fair enough?-

Have loads of fun!Do pass this along to your other blogger friends and encourage them to get involved.

Quote for the day

Everyday in the morning I open my Email box wih the email send by my friend from Chennai, which helps me to keep going throughout the day. The subject of Email is "Quote for the day "

Some of the "Quote for the day", Read it you will know why !!

When one door of happiness closes, another opens; but often we look so long at the closed door that we do not see the one which has been opened for us. Helen Keller

Constant dripping hollows out a stone. Lucretius

The abundant life does not come to those who have had a lot of obstacles removed from their path by others. It develops from within and is rooted in strong mental and moral fiber. William Mather Lewis

The Chariot of time has no reverse gear.
Time lost can never be retrieved. Swami Chinmayananda

One day in retrospect the years of struggle will strike you as the most beautiful. Sigmund Freud

We are still masters of our fate.
We are still captains of our souls. Winston Churchill

Life is like a beautiful melody, only the lyrics are messed up. Anonymous

Kutumbsakhi -Upahargruha

Stall at Mumbai Festival , Outside N.G.M.A, Mumbai

Kutumbsakhi runs upahargruhas (Restaurants) at many places in Mumbai.

The pamphlet giving introduction of Kutumbasakhi starts with "Kutumbsakhi is an Organization for the women by the women and of the women. It is a cooperative industrial society for the purpose of which is to provide employment to the poor, needy women, particularly to the uneducated women who can at least do kitchen work. By using the skill of their kitchen work, this organization is established in the year 1977, which gave the needy women a chance to earn their livelihood."

Politely I beg to differ from the first statement. Kutumbsakhi is not only for the women in all sense, Kutumbsakhi is for all of us, for the hundreds and thousands of people who are away from their homes and families, for the school students, college students, for the children who comes to S K Patil Garden to play and for their mothers, and for all others those who depend on Kutumbsakhi for pure, simple, clean and hygienic,and most importantly homely food at very reasonale rates

Even though we have not tasted the Tiffin, we are regular visitors of Kutumbsakhi at S.K.Patil Udhyan, Charni Road, for snacks. After so many years today I casually inquired about the food items available and was really taken back with the exhaustive list.

Poliche prakar (variety)
Puran Poli, Tel Poli, Gagar Poli, Kaju Poli, Kelichi (Banana) Poli.

Ladooche prakar
Besan Ladoo, Methi Ladoo, Raghavdas Ladoo, Dink Ladoo, Halim Ladoo, Rava Ladoo, Bundi Ladoo, Motichur Ladoo, Rava Khava Ladoo, Shengdana Ladoo,

Snacks
Kothimbir Vadi, Bread Roll, Batata Vadapau, Medu Vada, Sabudana Vada, Dal Vada, Sheers, Upm,Pohe, Idli, Samose,Kachori,Cutlet, Sabudana Khichadi, Misal, Pattice, Mung Bhaji, Alu Vadi,
Chakli, Shankarpali, Pohe Chivda, Batata Chivda,Sabudana Chivda, Naral Vadi, Karanji, Bake Karanji, Olya naralachi Karanji, Anarse

Tea, Coffee, Masala Milk, Panhe.

In Tiffin
Chapati, Bhakari, Usal, Sukhi Bhaji, Pulao, Masale Bhat, Kurma Bhaji, Tomato Batata rassa, Bharli Vangi, Zhunka,Channa Masala,
Poli bhaji, Batata Bhaji,

And last but not least Ukadiche Modak and please keep in mind that their Shankarpali's are irresistible.

Kutumbsakhi have branches at Thakudwar, Backbay Reclamation,Lower Parel, Dadar etc. Their Phone no. is 2205 3977 and 2209 2453

They undertake orders for smll functions in home and offices as well like Birthday parties, Seminars, Conferances , Picnics etc

MOHINIATTAM AND SATTRIYA

Eventually all good things in life come to an end, so does the Dance Festival.

Today the program began with Mohiniattam by Megha Ahire, who presented a dance based on theme on Ashtanaika in the concluding session. What a graceful performance it was.

The final and concluding, dance was Sattriya by Sharodi Saikia,
Sattriya is a traditional dance of Assam, very rarely performed in Mumbai. I was so glad to watch the rare performance.

However it was disheartening to find out the auditorium was full less than 1/3 of its capacity. Maybe Nehru Centre has not been able to reach to all or is it that only Legends of India draws crowds? It is most unfair towards the most talented, hardworking, and energetic young generation artists.

Whatever the cause is people really are not realizing what they are missing in the life.

Megha Ahire started her dance training in Mohini Attam under Dr (Smt.) Kanak Rele. She has completed her Bachelor of Fine Arts. She has performed in Nalanda’s various productions and ballets.Sharodi Saikia from Guwahati is a senior exponent of Sattriya Dance. She is the disciple of the Sangeet Natak Akademi Awardee, the late Guru Raseswar Saikia. She has performed at various dance festivals in India.

ODISSI AND KUCHIPUDI

Today was the second day of Dance Festival.

Yesterday we were delayed because of the traffice jam. Today I made it a point to reach at venue before half an hour.

Mokshya or Self Realization, is it the correct world to describe the experience one goes through while watching divine performance by the artist? So many times I feel that , Parmeshwar (Supreme Power), comes to earth in the form of Artist.

It was a brilliant performance by Mithali Kamath-D’souza(Odissi) and the students of Smt.Smita Shastri (Kuchipudi). It transported each and every one of the audience form this earthy world to a heavenly world of Transcendence. This magnificent portrayal was a treat to the ears and soul. The tremendous joy and serenity in the pin drop atmosphere was palpable. I am quite sure that those artists are personally instrumented by God to give this performance to make each and every one realize the wonders of music in its pristine form. I wasn’t breathing air: I was inhaling music and I wanted it to linger on forever. The great Yogi’s have said that you can see God if you feel one with him. Yesterday , music was the medium and I saw God .Yes, there is no doubt that God, through this artists and music, has touched me, felt me and none importantly made me experience the Supreme Bliss

(Thanx M.G. for the precise write up on my feelings. I have taken help of my friend, who has drafted the para above)

Mithali Kamath-D’souza is an accomplished Indian Classical dancer in the Odissi style. She is the disciple of Smt. Jhelum Paranjpe and has also been trained by the doyen of Odissi dance, late Padma Vibhushan Guru Kelucharan Mohapatra. She has participated in various dance festivals organised in India and abroad.

Smt. Smita Shastri trained in Kuchipudi style by the most renowned Guru Shri C. R. Acharyalu. She is also trained in Bharat Natyam by renowned Gurus viz. Shri Kitappa Pillai, Shri Chatunni Paniker, Shri Kuppiah Pillai and Shri Kalayansundaram. She has participated in various festivals organised in India and abroad.

SARDAR - PAV BHAJI

In the line with the famous dialogue from the movie ‘Amar Akbar Anthony’

Pran to Vinod Khanna “Tumhe ye pistol yaad hai lekin jisene ye de wo baap yaad nahi” (You are remembering the pistol but have forgotten the person who has given it to you).

In the same manner, we all love to eat Pav-Bhaji but have forgotten the Creator and Founder Member of Pav- Bhaji.

Sardar at Tardeo Cirle, Mumbai is the restaurant who introduced Pav-bhaji to the world some 25-30 years back, and we are glad for that/.

It’s a restaurant exclusively devoted to Pav Bhaji only. You will find on two different big Tava’s (Frying Pans), the Pav-Bhaji is getting ready, in two stages, in tons and tons of Amul Butter and on another Tava, the pav’s are getting processed again in Amul Butter As if the amount of butter is less, I found that Bhaji is again top up with butter at the time of serving.

My strong advice to stay away from Sardar for the persons with high level of Cholesterol (of course, once in a while you may choose to ignore this warning. Choice is yours. To be or not to be. Life for Food or Food for Life. ) and to not to forget to eat Maghai or Masal Pan after Pav-Bhaji.

Later on the concept was picked up strongly by the food stall named “ Cannon “ , Opp. C.S.T Railway Station and then by the rest of the world.

( Small correction. During those period, Pav Bhaji was also available at Khau Galli at Bhulehwar. May be food vendors in khau galli are the pioneer of pavbhaji. Need to clarify)

Aajaare Din Duba

Kurmuryache Ladoo

Healthy snack, cheap snack, quick snack

Ingredients:
½ kg Kurmure (Mamara)
½ kg Jaggary
Roasted Peanuts (skin them)
Kismish
Kharik
Cardamoms powder
Ghee

Method

Clean Kurmure
Mix Kurmure, Skinned roasted peanuts, Kismish, Kharik, Cardamoms powder together
Heat Ghee in a large vessel,
Add Jaggary and heat it on a medium flame till it melts
Remove vessel from Gas and transfer the Kurmure mixture to the vessel when the jaggery is hot. Keep on stirring while transferring.
Make Ladoos when the mixture is still warm.
Eat it.

KATHAK AND BHARAT NATYAM

Kisike Dil Me Pyas Paida Kar Dena Aur Phir Usye Bhuzayebina Adhuri Chod Dena?

Waqt ki pabandi ke karan. Hell with the Time. Somebody please give me time machine I want to freeze time.

“To conclude with”, “come to an end”, “Aakhirme” , Sharwat Shevti”, I want to find out the person who has invented those words and ask him "ki baba ka, pan me kaay mhanto, why have you done this to us?" Why all good things in the life have to an end so soon?

Tonight I wished so many times that the splendid, spellbound Kathak Dance performance by young and extremely talented Nartaki (Dancer), Ms Adittee Bhagwat should never come to an end. The Trio, Guru Nadita Puri, Pt. Kalinathji Mishra on Tabla and Adittee Bhagwat, it’s a deadly combination. Unfortunately the duration allocated was very short. It was hardly one hour. What can you expect in one hour? I never came to know “Shurwat kab huie aur khatama kab huva? (When did the program started and when it ended?) .

Two years back I had watched her performance at Y.B.Chavan Center in Mumbai and since then was waiting and waiting to watch another. I still remember that program and the Jugalbandi in particular between Pt. Kalinathji Mishra and Adittee Bhagwat. The magical, mystical, and mischievous ways and the challenging (demanding or stimulatingly to perform difficult tasks) of Pt. Kalinathji Mishra on Tabla and equally strong answers by Adittee Bhagwat. (Muhatod jabab you know)

Then after the Interval, I understood why those words were created. The next performance followed by was Bharat Natyam by Guru Dr.Sandhya Purecha and her four students. So far I had watched a solo or at the most duet performance. What a vibrant performance it was. All these years I was craving to watch her performance. Today was the D day. The concluding dance was based on a theme on tribal dance somewhere in Andhra Pradesh. At a special request, Pt. Kalinathji Mishra (I am great fan of him and this tabla and his style), accompaniment her. It was a feast to eyes and to ears as well. I stopped watching dance and concentrated on instruments. First time in my life I heard Tabla, Mrudungam and Ghatam, playing together at the same time.

Bhagwan jab bhi deta hai to chapper phadke deta hai. (Whenever god starts giving you there is no boundary, but he should have known that I have only two hands, two eyes and two ears)

These performances were under the 3 days Dance Festival at Nehru centre, Worli, Mumbai.

Tomorrow we are going to watch Mithali D’souza (Oddissi) and Smita Shastri (Kuchipudi) and day after tomorrow, Megha Ahire (Mohainiattam) and Sharodi Saikia (Sattriya)

All the best.

Cultural Wing
Nehru Centre’s Dance FestivalNehru Centre is celebrating its annual ‘Dance Festival’ from 16th to 18th January 2007.The details of the Festival are:16th January 2007Adittee Bhagwat, Mumbai (Kathak)Dr. Sandhya Purecha, Mumbai (Bharat Natyam)17th January 2007Mithali Kamath-D’souza (Odissi)Smita Shastri, Ahmedabad (Kuchipudi)18th January 2007Megha Ahire, Mumbai (Mohiniattam)Sharodi Saikia, Guwahati (Sattriya)

Adittee Bhagwat is a disciple of Padmashri Dr. Roshan Kumari and Nandita Puri and seeking able guidance under Pt. Kalinath Mishra. Also trained in Odissi from Smt. Jhelum Paranjpe. She is “A” grade artist of Doordarshan and has performed dance shows all over India and abroad.

Dr. Sandhya Purecha received the benefit of learning under the guidance of the great Guru Acharya Parvatikumar of Bharat Natyam and the basic training in folk under Shri Ramesh Purav. At present she is working as a Director of Kala Parichaya, Mumbai. She was awarded Ph.D degree by the Kalidas Sanskrit University, Ramtek, Nagpur.

Ukadiche Modak - Udhar Bharan nohe janije he yadnayakarma

I do not know why I am so obsessed about Ukadiche Modak. Masta paaiki haluvar pane modak ladu phodava, ani varun tyavar gharchya shuddha tupachi dhaar dharavi, NIRVANA. Agar maut aani hai to isi waqt aajaye.

I remember one incidence. We had gone to Malvani Food Festival at Kandivali , where we came across a Food Stall with Ukadiche Modak. I asked for Modak, the lady across counter served me two modaks, I finished it within no time, I asked for more, She sevrved one more, I asked for more again, She broke her silence with I am annoyed with you look and asked me how much you want? I replied "Till you are tired of making and serving Ukadiche Modak" . My sincere appeal must have touched her . On that day I ate Modak unlimited.

Annadata Sukhi Bhav!!

P.S. Before that I was down with fever for 2/3 days , and I was literally starving.

Ghada Bhaji

Today special for Makar Sankranti - Ghada Bhaji.

Recipe follows.

MORNING RAGAS

Year 2007, is proving to be musically lucky year for me. Yesterday I attended concert ar St.Xaviars College, Dhobi Talao by Pundit Vishwa Mohan Bhatt, Creator of the MOHAN VEENA and the winner of the GRAMMY AWARD, Pt. Vishwa Mohan has mesmerized the world with his pristine pure, delicate yet fiery music. It is due to Pt. Vishwa Mohan Bhatt’s maiden mega effort that he rechristened guitar as MOHAN VEENA, his genius creation and has established it at the top most level in the mainstream of Indian Classical Music scenario, thereby proving the essence of his name VISHWA (meaning the world) and MOHAN (meaning charmer) and indeed , a world charmer he is.

And today I got up at 5.15 AM, early in the morning, to reach venue before 6.30 AM to attend concert on Early Morning Ragas at Ravindra Natya Mandir, Prabhadevi by Ms Nandini Bedekar, young and very talented artist. She Sang Raga Ahir Bhairav, Raga Devgiri Bilaval and Bhairvi.

However what I missed last week was ITC Sangeet Samelan in Nehru Centre and Ms. Shruti Sadolikar Katkar’s concert in particular yesterday, late in the evening. My laziness, what else ?

Tilgul ghya god god bola, aamche tilgul sandu naka,amchyashi kadhi bhandu naka

LEFT-HANDERS CLUB

http://www.anythingleft-handed.co.uk/

No Problem

My dear all political parties and great leaders. No problem. Please take your own sweet time

We know what you have really done to this City and this time we really know whom to vote.


मुंबई आणि ठाण्यात काँग्रेसने राष्ट्रवादीला दिलेल्या जागांतील काही जागा परत मागितल्याने काँग्रेस-राष्ट्रवादीच्या आघाडीत पुन्हा पेच निर्माण झाला असून आघाडीची वाटचाल बिघाडीकडे चालू झाली आहे. . भाजप-शिवसेना युतीतील स्थानिक स्तरावरील बोलणी फिसकटल्यामुळे आता अंतिम निर्णय मुंबईत होणार आहे. शुक्रवारी शिवसेना भवनात दोन्ही पक्षांच्या नेत्यांमध्ये बैठक झाली. युतीबाबत काय करायचे, हा निर्णय आता वरिष्ठ नेते घेणार आहेत. भाजप आणि शिवसेना यांच्यात रस्सीखेच सुरू असताना काँगेस आणि राष्ट्रवादी काँगेस यांनी बंडखोरी टाळण्यासाठी यादी जाहीर न करण्याचा निर्णय घेतला आहे.

Hobby - This time by me

RAGA ON LINE : LALITAGAURI - BY MANJARI KELKAR

POPATI - Corrections invited

Popati is a long forgotten vegetable dish, specialty of Kokan region, prepared during winter season, during chilly night, similar to Hurda party.

I will make an attempt to explain the recipe. Please excuse my poor maranglish (Marathi + English) . The Popati is prepared in earthen pot with narrow opening, with selected seasonal vegetables. Small potatoes, small Onions, small brinjals, sweet potatoes, small pieces of kangar, Karinde ( unknown to me) , val, tur, matar (green peas), bhuimug (groundnuts), olya harbharachye ghate (Green Grams) are arranged in layers. While arranging the layers, in between, little salt is spread. The quantity of valachya shenga is more than other ingredients.

Once the pot is full, it’s covered and closed with the leaves from a tree called Bhambhurdi. Then the pot placed in the pit, with head down, in such a way to keep half of the portion of the pot above ground level. Once the set up is ready, the dry grass, bales, straw, leaves, small quantity of wood, cow dung are arranged around the pot and the bonfire is lit and keep alive continuously for next two hours.

Inside all the vegetables are cooked due the water inner contents. Once the pot is opened once can sense mouth-watering Popati, is ready with the mixture of aroma and taste, an open invitation to go crazy with hunger.

Corrections invited.

Santasingji Tusi Great ho !!

फाट्' संतानं सत्ताविसाव्या वेळा डास मारण्याच्या हेतूने स्वत:च्याच मुस्काटात मारून घेतली आणि त्याचा बांध फुटला... ''च्यामारी या डासांच्या, रक्त पितायत माझं'', असं म्हणत तो बिछान्यातून संतापानं उठला. कपाटापाशी गेला. कपाटातून विषारी औषधाची बाटली काढली आणि तोंडाला लावून घटाघटा संपवली. पुन्हा बिछान्यावर जाऊन उघडाबंब पडून तो गडगडाटी हसला आणि म्हणाला, ''आता चावा साल्यांनो, सगळे मरून पडाल फटाफटा! हा हा हा!!!!''

खळ्ळ्ळ्ळ्'... आवाज झाला. म्युझियमचे संचालक त्वरेनं आवाजाच्या दिशेनं धावले. काचेचे तुकडे गोळा करत असलेल्या संतावर ते जीव खाऊन ओरडले, ''अहो, तुम्ही ५०० वर्षांपूवीर्चा ग्लास तोडलाय!'' संता म्हणाला, ''शुकर है भगवान का! मला वाटलं नवा होता की काय!!!!!''

तंदूरी चिकनवर आडवा हात मारत संता बायकोला म्हणाला, ''ओय कुलविंदर, आज चिकन तो बहुत टेस्टी है... स्पेशल मसाला लावलास की काय?'' कुलविंदर म्हणाली, ''काही खास नाही हो, तंदूरमध्ये कोंबडी जरा जास्त भाजली गेली म्हणून तिला बरनॉल लावलंय थोडंसं!!!'' ................. संता आणि कुलविंदर सिनेमाला निघाले होते. झकास नटलेली कुलविंदर एकदम देखणी दिसत होती. दोघे टॅक्सीत बसले. टॅक्सीवाल्यानं रिअर व्ह्यू मिरर अॅडजस्ट केला. ताबडतोब संताची खिट्टी सटकली. त्यानं टॅक्सीवाल्याला दरडावलं, ''आरशात माझ्या बायकोला पाहतोयस काय रे चोरून? आता चांगलाच धडा शिकवतो तुला. चल उठ. मागे माझ्या जागेवर बस. आता मीच चालवतो टॅक्सी!!!!'' बंता संताला म्हणाला, ''चल येतोस का चेस खेळायला?'' संता म्हणाला, ''तू पुढे हो. मी आलोच स्पोर्ट्स शूज घालून!!!!''

MODERN HINDU HOTEL

This morning, I was reading a review on a Great New Restaurant named “Aurus” in Bombay Times, The Times of India.

Then I said to myself, this is the Restaurant where Shri R.K.Laxman’s Common Man cannot afford to and does not dare to enter where “ On a bench” for “Food’s the mood” one has to shell out hell lot of money.

Succulent broiled New Zealand chops (Rs.1295. Ouch), Vibrant red pepper jelly married to oven roasted baby lobsters (Rs.475) and the Whisper of honey in the jumbo prawns (Rs.895), Aldente pasta with a walnutty caper basil pesto (RS.425), starters of Creole potatoes (Rs.275) and balsamic cottage cheese (Rs.295) The espresso chocolate cake (Rs.325), ………….there goes my half month salary for just one and only one dinner.

Please excuse me. I would better stick to my “Modern Hindu Hotel” where also the food is undeniable tasty. After all what person needs for basic necessity i.e. Food for Living, simple full meal that is also at an affordable price, cooked in hygienic, neat and clean kitchen, served with smile, without any hesitation.

For an unfamiliar person, finding Modern Hindu Hotel may be little tough. It’s situated at 4th floor in Apeejay Chambers, Wallace Street, near Sterling Cinema, C.S.T, Mumbai. However it’s very popular among the staff in the offices vicinity and that’s the reason why they do not mind waiting in queue for their turn for the lunch. Its the place where you do not require any advance reservtion. You can walk in any time. Satisfaction guaranteed.

What you get in Modern Hindu Hotel is Full South Indian Authentic Meal on Plantain leaf (I call it Three Course Meal) just for Rs.40/= (Hike of Rs.5. recently), One Vegetable (Today was Carrot), 3 Chappatis, one Papadam, one bowl of curd, and Rice, Sambhar, Rasam and Dal unlimited (till your tummy is full).

Well to conclude I must say that one really does not have to travel all the way to Chennai or at the most to Matunga for South Indian authentic meal. You even need not climb the staircase , sign boards guides you to “Lift Available".

Only condition is you must mind your own business of eating your lunch, remembering others are waiting in line.

Harbhare

Come winter. and the handcart selling Roasted Harbhare appears on the streets. During those days, enroute home in the evening , I make it a point to buy and eat harbhare while walking.

VEG.CUTLETS

RECIPE FOLLOWS

SLEEPING PILLS NOT REQUIRED

BANGANGA FESTIVAL

Jan 2007. What a good start. 1st week of Jan.07 was a Hindustani Classical Sangeet bonanza for me.

Unfortunately on Friday, Jan 05th, I missed 1st half of the program. It was my foolishness I failed to keep a track. The Program was at Aakashwani. It was a concert by Smt. Pratima Tilak, another excellent artist. It was started around 5.00 p.m and silly of me to reach at the venue on 6.30 p.m, but was lucky enough to listen to Raga Bihagda, and Sohoni, my favorite. It was for the first time, I listened to her.

Next program in the row was by Smt.Vasundharatai Komkali and Ms. Kalapini Komkali at Bangaga Festival on Sunday 07th Jan. The concert was started with Raga Nand, followed by Tilak Kamod and Adana. I missed Shri Rahul Sharma's Santoor on the very first day.

Tomorrow I am going to listen to Shri Nishad Bakre at Y.B.Chavan Centre and on Jan 13th Smt Shruti Sadolikar Katkar, at Nehru Centre, if opportunity permits,

AMRUT AAHAR

From the book titled “AMRUT AAHAR”. A cook book of uncooked food by Shehnaz A.Thanawala.

Guruji Shri Rishi Prabhakar, is the insiration benind this book. He deleloped the Siddha Samadhi Yoga (SSY), Programmes, which teach pranayama, meditation and the science of non-doing. Guruji is a keen advocate of raw food and juices and has deleloped recipe Himself. He can be rightly be called the father of Amrut Aahar.

Beetroot Halwa

3 large beetroots
1 grated coconut
2 big apples
1 cup chopped nuts and raisins
100 Gms honey
1 teaspoon finely powdered elaichi

Grate beetroot and core/cut apple into small cubes. Mix together beetroot, grated coconut, half of the nuts and raisins, honey, elaichi and apple. Decorate with remaining dry fruits/nuts

Fruit Beetroot Salad

1 beetroot
1 apple
2 mangoes
15-0 black seedless grapes
1 banana
2 chickoos
Lime to taste

Grate beetroot, Dice apple, mangoes and chickoos. Cut grapes into half and slice bananas. Mix all the ingredients together, add lime and enjoy.

Ribbon Salad

3 carrots
3 turnips
2 beetroots
6 small red radish
4 cup curd
2 tablespoon chopped coriander leaves
1 tablespoon chopped mint leaves
½ teaspoon powdered mustard
Salt, lime and sugar to taste

Grate carrots, turnips and beetroots separately and place in 3 different bowls. Squeeze lime and add sugar, salt to each bowl and keep aside. Add this to the curd along with lime, salt and mustard. Place red radish in the center of the platter and arrange the beetroot, carrot, and turnip salad around the radish. Serve with curd dressing.

Beetroot Salad

2 big beetroots
½ grated coconut
1 big capsicum
½ tea-spoon jeera powder
Salt, lime and sugar to taste

Peel and grate the beetroot, Chop capsicum, Combine beetroot, coconut, capsicum, jeera powder, salt lime and sugar.

Cabbage Appetiser

1 small shredded cabbage
3 tablespoons dices cucumber
3 tablespoons diced capsicum
2 boiled beetroots, sliced thin
2 cups fresh curd
¼ teaspoon freshly powdered pepper
¼ tablespoon freshly powdered mustard
1 tablespoon sunflower seed sprouts
Salt, lime and sugar to taste

Except for beetroot, mix all the ingredients together. Arrange a salad bowl with beetroot slices on the sides. Fill the center with the prepared salad. Garnish with finely chopped coriander leaves.

Ruby Wine

2 beetroots
1 pineapple
1/ glass of water
Honey to taste

Cut beetroots and pineapple into cubes. Blend beetroot and pineapple cubes separately in a juicer and strain the juice. Mix equal proportions of beetroot and pineapple juice add water and honey and serve.

P.S. Beetroot juice is potent and hence needs to be diluted with equal proportion of some other juice or with water


Ruby Refresher

1 beetroot
2 apples
2 carrots
Few mint leaves
Lime, honey and salt to taste

Put beetroot and carrots in a mixer and strain out the juice. Blend apple juice in the mixer and do not remove its pulp. Mix beetroot, carrot and apple juice. Add honey, lime, salt and serve with mint leaves.

VATANA PATTICE

Green Peas, Cumin seeds. Green chillies. Sauf, Potato, coconut, Corrinder leaves, Garam Masala Powder, Suger, Lemon, Salt to taste

Grind Green Peas, Cumin seeds. Green chillies. Sauf to make it into paste.

Heat little oil on a low flame , add above paste, corrinder leaves, garam masala powder, coconut,sugar. lemon juice, salt. Stir it and keep it aside to cool.

Boil Potatoes , mash it , add salt. Make round balls and press them to make a tikki. Stuff the above vatana preparations inside. Shallow fry the Vatana Pattice till golden brown in colour

COCO-COOLER

If you are little bored with drinking plain coconut water , why not try

5 Dates
1 tender coconut
2 elaichis
Lime and honey to taste

Remove seed from dates. Blend dates, tender coconut water along with coconut malai. Add Lime, honey and powdered elaichi.

OR

Just Chilled coconut water with honey, few drops of lemon juice and little pudina (mint), with small quantity of tender coconut malai.

You can call it "NECTAR"

Or

Melon Mood

1 medium size musk melon
3 oranges
1 glass water of tender coconut
Sugar to taste

Peel musk melon and oranges. Put all ingredients in a blender. Serve with lemon ring on the glass.

OONDHIYA

OONDHIYA -sunday specials during winter season. ENJOY WITH PURIS AND SHRIKHAND. ( Ratanlal from Bhuleshwar Shrikhand is the best, In Pune no substitute for Chitale's shrikhand)

A recipes to give you taste of the earthly flavours of clay pot cooking

500G surti papdi, washed and strung with care so segments do not separate
½ cup Green tuvar, shelled
500G purple yam, cut into chunks with peel
500G yam, cut into chunks with peel on
250G sweet potatoes cut into chunks with peels
250G small potatoes, with crosses cut into them but segments attached
6-8 small brinjals, with crosses cut into them but segments attached
3 bananas (partially ripe), cut into chunks with a vertical slit down the centre of each piece

1 portion methi muthias
1tbsp ajwain
2 tsp green chilli-ginger paste
¼ tsp soda-bi-carbonate

For masala

½ cup fresh coconut, grated
½ cup coriander, chopped
½ cup green garlic, chopped
4 tsp coriander-cumin seed powder ( dhania-jeera)
½ cup turmeric powder
1 tbsp green-chilli-genger paste
2 tsp chilli powder
4 tsp sugar
1 tsp lemon juice
salt to taste

Mix all ingredients.

For tempering
¼ tsp asafetida (hing)
½ cup oil

Mix all papdi,ajwain.,tuvar,soda-bi-carb and salt. Set aside. Use half the masala mixture to stuff cut potatoes, bringles and bananas, Heat oil in a heavy bottomed clay pot. Add hing. Add papdi,
potatoes, yam, purple yam, sweet potatoes, brinjals and ½ cup water. Cover. Cook on slow flame till vegetables are half done. Add stuff bananas, methi muthias and remaining masala mixture. Cook on low flame till bnanas are tender and remaining vegetables are cooked. Serve hot.

We buy methi muthias from nearby Pharsanwalla and cook oondhiya in vessel.

Courtsey - DNA Newspaper.

ARRIVAL OF GUEST IN MUMBAI

THE GUEST. Migratory seagulls from Australia flocking the shores at Chowpatty in Mumbai

KHANDHAR

Khandhar ye kahe rahe hai ki immarat kabhi buland thi.

Those are the ruins and remainings of Birla Krida Kendra, Auditorium , Centre for Dramatic Activities at Girgaum Chowpatty, Mumbai. Now deserted by Brimanmumbai Mahanagarpalika and long forgotten by us " THE CITIZENS".

ITS NOT MY WORK

I WISH I COULD ALSO SAY

Dal Dhokli ani Mirchiche Lonache

I am at mercy of my wife for recipe.

Road Safety Week ????????

We are celebrating 18th Road Safety Week from Jan.01 to Jan 07, but only on papers, on sign boards and for Motorist. What about safety of the Pedestrians?

CHIKKIS

Do you really have to travel all the way to Lonavala and Matheran to buy Chikkis, when you get it in Mumbai, Chikkis of equally good quality?

Just walk down to Janata Chikki Shop on V.P.Road, Near Prathana Samaj. That’s what I do whenever I am hungry and in the vicinity. Quite a few times in my life, I become all of a sudden health conscience, and stops eating outside in the restaurant. Those periods the Chikkis comes to my rescue. I believe they have higher nutritional value and good for diet.

Rajgira Chikki, Khobara, Shengdana, Til , Channa, Kurmura, Badam, Pista, Kaju Chikkis, you just name it, you will get it at very reasonable rate starting from just Rs.3/=, You have read it correctly Rupees Three only here. You can get around 12-15 varieties of chikkis in this shop,

Chikki is made from ingredients like jaggery, sugar, liquid glucose and basic material like groundnut, cashew, til etc

In a kadhai, over a flame, syrup of jaggery and liquid glucose is prepared. Then the basic material is added to this mixture. The outcome of the mixture is pressed and rolled out on wooden planks to make a uniform thick layer, which is then cut square pieces with a cutter, packed, and ready to serve.

Busybee Forever

I am a great fan of Busybee, Late Beharam Contractor.

Tributes to Busybee

Busybee had once written, " Some of my best friends are people." And it was true, he was the people's champion, the common man's hero. When he passed away, Afternoon Despatch & Courier, the newspaper he edited, had to discontinue its regular Letter page for upto six months just to accommodate the tributes that flowed in from his legion of readers around the world. And who was not a Busybee fan! Prime Minister Atal Bihari Vajpayee was. And so was Sachin Tendulkar. Everybody had something, some special memory of him, to narrate in the form of a tribute.

To know more on Busybee , just click on and enjoy his reading.

http://www.busybeeforever.com/default.htm