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Mouthpiece #55

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Vibha Sharma

July 15 · Issue #55 · View online
Weekly digest of Vibha Sharma

बहुत याद करती हूँ
याद...
माँ तुम्हें मैं बहुत याद करती हूँ,
असीमित प्यार के भण्डार को याद करती हूँ |

तुम्हारे हाथों की गर्माहट को याद करती हूँ,
तुम्हारी आँखों के भावों को याद करती हूँ,
तुम्हारी प्यारी मुस्कुराहट को याद करती हूँ,
मुझे ‘बेटी’ कह कर पुकारने को याद करती हूँ,
मेरे अनकहे बोलों को समझने को याद करती हूँ |

मेरी गलतियों को भूल जाने को याद करती हूँ,
मेरी हर बात को मान देने को याद करती हूँ,
मुझे जानने के एहसास को याद करती हूँ,
मेरे साथ होने के संतोष को याद करती हूँ,
तुम सब जानती हो, उस भरोसे को याद करती हूँ |

तुम्हारे साये में बैठने को याद करती हूँ,
तुम्हारे किस्से कहानियों को याद करती हूँ,
तुम्हारे सुझावों सलाहों को याद करती हूँ,
बात-बात में बात कह देने को याद करती हूँ,
तुम्हारी सरल जीवनशैली को याद करती हूँ |

सालों ही बीत गए तुम्हें देखे हुए,
तुम्हारे होने की अनुभूति को याद करती हूँ |
माँ मैं तुम्हें बहुत याद करती हूँ |

Reading time...
Read ‘Same Soul, Many Bodies’ by Dr. Brian Weiss. His books dispel almost all doubts soul being immortal and take up different bodies at the right time. His cases highlight the fact that what we are experiencing has explanation in our previous births. In this particular book, he is even able to make use his progression theory on some of his patients to heal their present. An interesting read. Have ordered another book of the same author.
 
Travel Diaries
Just got back from a rejuvenating Kerala trip. Water in rivers, oceans, lakes or in the form of rain, somehow has the magical impact on my spirit and it soars happily when in the presence of any of these. Somehow I do feel a strong soul connect with Southern part of India even though I have not travelled that extensively.
So long Kerala, would love to come back to you again and again. But if I don’t get a chance, let me tell you in no unclear terms, you are in my heart always :)
Working on the Kerala post for my travel blog. Will post the link on this platform soon. 
What's cooking? Rava idli
‘जैसा देस वैसा भेस’ - When in Rome, do as Romans do. I would rather modify it to ’जैसा देस वैसा खाना’ - When in Rome, eat what Romans eat. I don’t know about Rome but happily adopted this when we were in Bangalore. It is in fact a great way to make use of the local produce as well. Coming to Rava idli now. Idli’s various avtaars were absolutely unknown to me before Bangalore became our home for almost seven years. I especially liked a good number of options for healthy, light and not very expensive breakfast options that are available at almost every other corner throughout the city. I think this is true about most of the South Indian cities as well. There in one of the Darshini hotels we ordered Rava idli for the first time and there was no looking back post that. It immediately got an entry in my 'to try dishes’ that day itself. I checked with some of my friends for the exact proportions and ingredients. After many iterations over the years, I have come up with the following recipe which gives consistent results every single time. This usually works as a handy option when nothing else comes to mind. Moreover, it can be prepared quickly as one is spared of soaking and grinding part of the regular rice idlis.
Ingredients:
Rava : 1 cup
Curd/ Sour buttermilk : 1 cup
Cashews : 7-8 (coarsely broken)
Carrot : 1 (grated) (optional)
Mustard seeds : 1 tsp
Chana dal : 1 tsp
Oil : 2 tsp (plus to grease the idli mould)
Eno fruit salt : ½ tsp
Curry leaves : 7-8 (coarsely torn)
Salt : to taste
In a big pan take oil. Add mustard seeds, chana dal, cashews and curry leaves to it. Let the seeds splutter and the other ingredients get golden brown in colour. Add grated carrot to it and fry for 2 minutes. Now put rava in the pan and roast it at low flame for 5 minutes. Let it cool down for half an hour or so. Add curd/ buttermilk to the rava. If curd is being added, some water needs to be added in order to get the desired consistency. Usually with buttermilk, no extra water is required. Add salt to the whole mixture and let it rest for 15-20 minutes.
Grease the idli moulds first and when the idli cooker is ready with water boiling in it, add eno salt to the rava mixture. (There must not be any time gap between addign eno and putting the mould in the ready idli cooker). Mix well and start filling the idli moulds with the batter. Steam the idlis for 10-12 minutes or till whistle from the cooker becomes persistent. Take the mould out and let it cool down before taking out the idlis.

I prefer to serve rava idlis with potato sagu (which means mildly spiced potato curry).
Potatoes : 4-5 (medium sized)
Oil : 2 tbsp
Hing: ¼ tsp
Mustard seeds : 1 tsp
Chana dal : 1 tsp
Cumin seeds : 1tsp
Salt : to taste
Red chilli powder : ½ tsp
Turmeric powder : ½ tsp
Green chillies : 2 in no.
Curry leaves : 7-8 (coarsely cut)
Coriander leaves : 2 tbsp (finely chopped)
Boil and peel the potatoes. Let the potatoes cool down, cut them in cubes or just break them in chunks. Take oil in a pan and warm it up a little. Now add hing to it, followed by cumin seeds, mustard seeds and chana dal. Once the seeds splutter, add salt, red chilli powder and turmeric. Mix well and add potatoes to it. You may mash some potato cubes at this time. Now add 2 cups of water and let it boil. Add green chillies, curry leaves and reduce the flame. After about 30-35 min, the gravy will get thicker and consistency would be perfect for the idlis. If it is too runny, then mash some more potatoes to get the desired thickness. Turn off the gas and garnish the potato sagu with chopped coriander leaves. 
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