Everybody is changing & I dont feel the same..

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Me.......an ordinary boy getting my own life into lots of things very 7+1 about everything, that's why like to be a listener a quite pessimistic boy, but i am trying to be a optimist i am easily get hurt and very sensitive, but thats not really what i wan i need cares n loves!! A quote for me: Don't try so hard, the best things come when you least expecting them!!! fully agree with this...

Saturday, April 18, 2009

Pahari Khana... wah wah RAS

There are so many dishes that i have also tasted in my life......

i guess we all have tasted them in our life .... and sometime it is something that makes us very vunerable towards perticular taste that makes us waken up in mid of the night this is the taste of the food..

i personally beleive that there are selected recipie in the world that makes you mad about that there are hardly recipies in the world that makes u move out....

There is the hill the Kumaon region that has this gift from god of taste the recipie....

you come to my home in the hill area i will make you taste that dish.. u will really go out of your words.. and that is what i belive and this is my faith in our kumaoni dishes...

my mom is very expert of this cookings. she makes them and in between cooking we use to finish them we ahrdly waits it to get served.

Here are some of them

A very appetising and highly nutritious dish made from a mixture of of dals. It is typically eaten in winters along with steamed rice and bhang ki chatni. It is usually made in iron Kadahi
Gahat- 1/2 cup
Rajma-1/4 cup
Lobia- 1/4 cup
Kala Chana- 1/4 cup
Kabuli Chana- 1/4 cup
Whole Urad- 1/4 cup
Bhatt- 1/2 cup
Corriander powder-1tsp
cumin powder-1tsp
red chiili powder-1/2 tsp
Garam masal-!/2 tsp
Whole red chillies
Salt to taste
1.Soak all the dals overnight and next day boil them in plenty of water till soft.
2.Mash the dals well and strain the Ras ie. the stock. Mash and strain the remaining pulp again till the water runs clear.
3.Put the stock on heat and keep boiling till it starts to thicken.
4. While boiling add turmeric, corriander powder, cumin powder, red chilli powder
garam masal and salt to the ras.
5.When Ras is gravy like consistency, take off from heat.
6.For tadka(tempering), heat ghee, put whole red chillies, pinch of aesafoetida (heeng),jeera, gandherni and jamboo. Allow to crackle and pour over Ras. Serve with lots of ghee and bhaat.(rice)


Semolina (Sooji) - 2 cups
Curd - 2 cups ( well churned)
Butter Oil (Ghee) – 150 grams
Cooking Soda – 1/4 tsp
Saunf – 1 tsp
Sugar – 1 1/2 cups ( grounded to a fine power)
Dry fruits(assorted) – 25 grams ( cut to thin, slender, long pieces)
1. Mix thoroughly the Semolina with the cooking soda along with one tsp. ghee. Add the curd and mix well into a uniform paste.
2. Place an iron frying pan (kadhai) on a moderate flame. Pour about 100 grams ghee on it. When the ghee gets moderately hot add saunf and the semolina paste to it. Reduce the flame. Cover the frying pan.
3. Cook like a pancake for about 15 to 20 minutes. Occasionally removing the cover and tossing the cake upside down. Continue till both sides of the cake turn reddish brown. If needed add few more teaspoon ghee.
4. When both sides are cooked add the sugar. As the sugar melts and gets absorbed by the pancake, put off the flame. Garnish with dry fruits and serve hot.

Friday, April 17, 2009

Bhatt ki chumkani

This dish is mostly orderd by my Brother .. when so ever he comes from abroad he will surely force my mom to cook this abnd he is alone enough to finish this..

Bhatt ki Churdkani
Black Bhatt- 1 cup
Onion- 1 medium
Jeera- 1/2 tsp
Dhaniya powder- 1tsp
Jeera powder- 1 tsp
Rice paste or plain flour
Chilli powder- 1/2 tsp
Oil-2 tbsp
Salt to taste
Water-4 or 5 cups
1. Soak bhatt overnight.
2. Heat oil in a karahi. Add jeera, chopped onion and soaked bhatt together in the karahi and fry till the onions start getting brown.
3. Now add 1-2 tsp of plain flour and fry again for few minutes. Put haldi dhania, jeera powder and chilli powder. Fry for few more seconds.
4. Add 4 cups of water and cook on high flames. Cover and simmer for 30-40 mins or till bhatt is soft and curry is thick. The color of churkaani should be dark greenish black. It is served with hot steamed rice.

Bhaang ki Chutney

Its really that tasty that you wont eat other food but i sure u you will finish this first..
i had a lot of complement for this from RAMCHANDRANA

Bhaang ki Chutney
Bhaang (Hemp) seeds- 1-2tbsp
Corriander leaves(optional)- 1/2 cup
Green chillies- 2-3 nos.
Yoghurt- 1/2 cup
or juice of lemon- 2-3 tb sp.
1. Roast bhaang seeds in a dry pan till they crackle.
2. Grind together with dhaniya , green chillies, salt and yoghurt.
3. In place of yoghurt, lemon juice can be used. Strain the chutney to remove the coarse covering of bhaang seeds.
contributed by: Monika Bhandari
Semolina (Sooji) - 2 cups
Curd - 1 cups ( well churned)
Butter Oil (Ghee) – 250 grams
Sugar – 50 grams ( grounded to a fine power)
Banana – one ( made into pulp)
1. Mix thoroughly the Semolina with 50 grams Ghee and add the banana pulp. Mix again to a uniform consistency. Put aside.
2. Take the curd add the sugar power and mix well. Soak semolina mix in curd mix. Keep aside for about 10 -20 minutes, depending upon the ambient temperature.
3. Place an iron frying pan (kadhai) on a moderate flame. Pour about 200 grams ghee on it. When the ghee gets moderately hot make thick jalebies with the semolina paste. Cook for about 5 to 10 minutes by turning repeatedly to the opposite side till reddish brown .
4. When both sides are cooked decant and takeout the singhals. Put off the flame when all singhels are cooked. Garnish with cardamom powder and serve hot.

Wednesday, April 15, 2009

In the jungle u should be jungleeee..

The first time I ever went into a rainforest was in Maunmudi, in Tamil nadu. It was an Sudden thing set up in the name of where the life is most beautiful just for a different environment. We lived in Keralafor about 17 hours non-stop. The extraordinary thing is they said that we wouldn’t see any wildlife at all because they would hear us coming and they’d run a mile. But there was nothing we didn’t see. Honestly, you woke up in the morning to the chorus of howler monkeys, which is one of the most extraordinary sounds I’ve ever heard. It’s a cross between a dragon and a lion roar.
I was lostin a vast jungle..thorns and cactii..of my own needspricking my feet..bitter fruits of materialism..growing on each shrub ..until i realizedhis divine presence..but i am still lostin a vast jungle..it might glitter with the colorful rainbowsof his thoughts..it might also befragrant with theblooming flowers of his mercy...but i am still lost..in a jungle of my ownthoughts and words...bless me O'Almighty so that i learn tostop looking for youin any jungles....help me find yourdivine presencein the home of my heart....

Great Jungles

ok, we know what you’re thinking. You’re sat in a chair, staring at a computer. The jungles of the INDIA are thousands of miles away and all you have is your imagination. But for whatever reason, have you ever wondered what would happen if you were lost there? With nothing but walls of foliage and sounds of the undergrowth, it’s not hard to see why on many an occasion it has tested man’s ability to the limit. So from the downright obvious, to the slightly more obscure, I present you 19 tips to survive if you’re lost in the jungle.
I have never experienced it but for all you...... I m telling what i felt is good.....................................