घर की देवढी पर बैठी मैं
कजरारे नैनों से ताकूं
सारे रस्ते सगरी बस्ती
सब सोते हैं, बस मैं जागूँ
भोर भये मैं देखूँ सूरज
शाम ढले मैं तारे बांचूँ
क्या आओगे आप सवेरे
या शाम चंदा के संग
आँचल थामे ये बाट निहारूँ
सूने आँगन धूप खिली फिर
फूल सजे बगिया में मेरी
छत पर बैठा कागा बोले
अब तो कोई आयेगा…
[intro]
[flute]
[verse]
घर की देहरी पर बैठी मैं
कजरारे नैनों से ताकूं
सारे रस्ते सगरी बस्ती
सब सोते हैं, बस मैं जागूँ
[Refrain]
सारे रस्ते सगरी बस्ती
सब सोते हैं, बस मैं जागूँ
[Bridge]
भोर भये मैं देखूँ सूरज
या शाम चंदा के संग
आँचल थामे ये बाट निहारूँ
[Refrain]
सारे रस्ते सगरी बस्ती
सब सोते हैं, बस मैं जागूँ
[Bridge]
सूने आँगन धूप खिली फिर
फूल सजे बगिया में मेरी
[Refrain]
सारे रस्ते सगरी बस्ती
सब सोते हैं, बस मैं जागूँ
[Refrain]
सारे रस्ते सगरी बस्ती
सब सोते हैं, बस मैं जागूँ
[outro]
A picture guide for making the traditional keema stuffed paratha.
Marinate mutton keema with lime juice, garam masala, chopped green chillies and chopped coriander for 1 hour. Make dough balls (the dough should have a bit of oil and salt)Roll the dough and spoon in keema mixture in center.Fold in carefully so that keema stays in center.Roll the dough/keema ball carefully into a round parathaPat the paratha by hand so that it thins out and some keema peeks out of the paratha (this makes the keema to get a bit fried/burnt on the ladle enhancing the flavour)Put over a hot iron girdle and let it cookApply oil and cook over medium heat for about a minute and halfTurn and cook the other side. By now the keema would be cooked and parathas will be crisp
Serve hot with dahi-mint-coriander raita and onion-lime kachumbar.
it was a regular Monday morning chaos till the time I received a call from Mom saying that Dad has fallen down the stairs and is not responding. Thing went from crazy chaos to urgency suddenly and we rushed, 10kms away, where they live.
As we were driving, Tarique called Dr. Anup Marar, Director, Orange City Hospital and requested him to send an ambulance. The ambulance was already there when we reached my parents place.
We reached and discovered that dad had regained consciousness though he could not recall what led to his fall. He seemed fine but was still taken to the hospital where he was immediately admitted in Critical Care Unit (because he still could not recall a lot of things that led to his fall) The doctors decided to keep him under observation overnight.
While I was there, attending him, I got to see a lot of things, and i was really impressed. This was not the first time that i was dealing with a CCU team, I have had not so good experiences in the past – essentially because the place is always abuzz with activity and CCU staff is always stressed out. However, at Orange City Hospital, i realised that the team at CCU never transferred their stress to the (already stressed) relatives of patients. The entire staff of young Doctors and Nurses was full of energy, positive attitude and was extremely patient with the relatives. My dad was not critical, but i witnessed them being extremely supportive with the patients and relatives of extremely critical patients too. I observed and was also very impressed with the cleanliness and other protocols being kept.
Dad was discharged after almost 30 hours of being there, and i brought him home with relief and assurance that if there is a real emergency, this is one hospital on which I can totally depend.
One of the best thing that has happened to me has been motherhood. I so vividly remember the day Aasim was born, it seems it all happend just yesterday. As a child came to us with clever one liners and sometimes very weird questions (he still does sometimes) and some of the things that he said and did I have documented in my journal. It has been 15 years and our son has been the best any parent could hope for. May you get happiness
In 2002, when Tarique turned 36, he wrote about counting milestones of age in decades at 6, 16, 26 and 36. So I thought on his 46th birthday I should document the last four decades, his 6th, 16th, 26th and 36th year in pictures. The photos are not of great quality, but then this post is not about quality of photographs -it is about quality of life
Tarique Sani, 6 yrs. 1972.
At 6, his naughtiest best.
Tarique Sani, 16 yrs. 1982.
At 16. After he lost his mother, he decided to study medicine.
Tarique Sani, 26 yrs. 1992.
At 26. Photo taken at Alibag beach.
On his 26th birthday I was with him, we had finalized the plans of our marriage that day. I wish I had taken his picture that day, I did not -but he did take several of mine.
Tarique Sani, 36 yrs. 2002.
At 36. The three of us.
Tarique Sani, 46 yrs. 2012.
And today, at 46, he still is that 6 year old at heart. Happy Birthday, Love.
The year was 1991, early June. We wanted to feel alive, what better way than go hang-gliding? He would pick me up at 4.30 AM and we would ride on his bike to the outskirts of the city to this adventure camp where we learnt hang-gliding. Years have passed us by but every time I think of those days, I still get goose pimples – and hang gliding was just one of the things we did.
Fly
Fly
to touch the clouds
feel the deep blue sky.
Fly
and find the world beneath
conquered.
Fly
and discover
the power of wings:
Your Wings!!
Fly
to tame the wild wind
feel the power
and be one!!
I inherited this recipe from my Mother-In-Law who had fine tuned the art of making Biryani in a pressure cooker. It took me some time but now I am getting good at making this traditional mutton dum biryani.
A perfect biryani would have the right amount of moisture and yet the rice grains are separate. There are spices, a whole variety of them, used in moderation. Fresh green chillies should be just enough to make you salivate a bit, bringing out all the flavours, textures and fragrances.
Ingredients required:
Marinade ingradientsMarinade
1.25 Kg Mutton
1 Kg Basmati Rice
1/4 kg very sour (khatta) curd
Onion 2 large
Ginger 1.5″
Garlic cloves 10-12 (make a paste of onion, ginger and garlic)
Mint leaves -1/2 bunch
Coriander leaves – 1 bunch
Green chillies – this is the only thing that will make the biryani hot – but it use in moderation. Just enough to enhance flavours. (make a paste of mint leaves, coriander and green chillies) Khada masala (whole spices):
Cumin 2 tsp
Green cardamom 5-7
Cloves -10-12
Black Pepper 20-22
Cinnamon stick – 2 1 inch sticks
Caraway seeds (Shah zeera) 1 tsp
Mace 1 tsp
Milk +salt+water
Ghee 250 gms (vansapati)
Nutmeg 1/2 nutmeg cut into two pieces
Saffron – a few strands
Mix curd, onion, garlic, ginger paste, half of whole spices, salt, some slit green chillies, 2 tsp paste of coriander, mint and green chillies. Marinate the mutton in this mix overnight in the refrigerator.
Remover the marinade from the fridge 4 hours before cooking so that it comes to room temperature.
Cut one onion in rings and deep fry the onion rings in ghee- keep aside. This melted ghee would be used for cooking biryani. Keep the fried onions separately -they will be used as garnish.
Boil 3-4 liters of water, add salt, remaining whole spices and washed rice to the water. Let it boil for a minute or so. Discard water, Keep the mixture of rice and whole spices
In a pressure cooker put some ghee (about 2 tbsp) and layer the mutton marinade and insert 3-4 slit green chillies
Add more ghee and layer the semi cooked rice over it and insert 3-4 fresh (slit) green chillies
Take 1/2 cup milk, add 1/2 cup water, and add salt (this mixture should be fairly salty). This water-Milk mixture should be at room temperature.
After layering the rice, pour the water+milk mixture. Just enough – the water mixture should not come above rice level -infact it should be 1/2 finger below rice level -part the rice with finger and if you feel the moisture, it’s enough -remember the marinade has water and rice is half-cooked.
Insert 2 pieces of nutmeg in the middle, add saffron strands (soaked in 2 tsp of warm milk)
Pressure cook the biryani till the cooker blows 1 whistle on high, then put the heat on simmer and keep the cooker on for 15 more minutes,
Remove the cooker from gas, and let it cool.
Open the cooker lid, add fried onions and sprinkle the kewra essence (3 drops) -close the lid again for 5-7 mins
Serve this mouth-watering, melt in mouth biryani with Curd+mint+coriander raita (the mint+coriander paste you had made earlier can be put into curd to make thin raita) and Khatti Dal
Mutton Biryani (Click for larger image)
Khatti Dal
100 gms chana dal
250 gms Khatte chugge ki bhaji** (also called as Ambat chuka or ) 2 raw tomatoes (should be sour)
2-3 Green chillies
1/4 tsp ground Ginger and Garlic paste
Salt
Little oil
Dried red Chillies
Cumin seeds
Boil chana dal with Khatti bhaji, raw tomatoes green chillies, ginger garlic paste. Mash Dal after it is cooked and add water (the consistency should be thin). Give a boil to the dal with salt added to it.
Heat oil, put cumin seeds and dried red chillies and temper the dal with it
Serve with steaming dum biryani
** Substitute raw mango powder and a lot of sour tomatoes if you can not find this vegetable
