Unlocking The Hidden Me

#gulabjamun #indiansweet #foodblog

Gulab Jamun is a very popular Indian sweet, mostly served during festivities, wedding occasions, other celebrations and also when one’s sweet tooth crave for something.

‘Gulab’ and ‘Jamun’ are hindi words translating to ‘Rose’ and ‘berry’ respectively.

These are berry – sized balls made with milk-solid and dipped in sugar – rose water syrup.

Traditionally, these were made with “khoya” or “dry milk solids” but now a days many alternatives are there as “khoya” is not available easily everywhere. Milk powder is an easy option to go by.

Though am not a very big fan of sweets, I tried this for the very first time during a get together at home and to my surprise it turned out to be yummmyy. So, thought to share with you all my version of the recipe and give your taste buds a sweeeeet treat. 😊

Ingredients:

Milk powder – 1.5 cup (I have used Nido milk powder)

Clarified butter/Ghee – 4 tablespoons levelled

Milk (at room temperature) – 1/2 cup

All-purpose flour -1/2 cup

Baking powder – 1 teaspoon

Cardamom powder – 1/4 teaspoon

Sugar – 2.5 cups

Water – 4 cups

Cardamom – 3 to 4 pods

Lemon juice – 2 teaspoons

Rose water – 2 teaspoons

Oil for frying

Method:

Preparation of sugar syrup

1. In a wide-mouthed and deep pan, add water, sugar, cardamom pods and lemon juice (to avoid the crystallization of sugar).
2. Stir in between and let the sugar get completely dissolved.
3. Keep cooking it for a while for about 7 to 8 minutes.
4. You can keep the syrup at very low flame so as to keep it warm.
5. Add rose water.

* Water should be enough so as to submerge all the Gulab Jamun, if you find the water to be less, you can always add more.

Preparation of Gulab Jamuns

1. In a bowl, add milk powder, Clarified butter, milk and mix them all together.
2. Take all-purpose flour, add baking powder, cardamom powder in it and with a whisk mix them properly.
3. Now, add the flour mix to the ingredients in 1.
4. Mix them all together, you may find it easier now to use your already washed hands. 😊
5. Now start making balls out of the dough prepared. Size totally depends on how you prefer it to be but smaller the better as it will absorb the syrup and would become almost double in size.
6. Firstly make one ball, there shouldn’t be any cracks in the ball, it should be smooth.

** If the dough is runny, feel free to add more all-purpose flour little by little.

** If the dough is hardened just sprinkle little milk until the desired texture.

Frying the balls

1. Now we will deep fry the Gulab Jamun balls. For this, take a frying pan or pot and fill it up with oil. Oil should be enough to dip in the balls properly.
2. Keep the flame at low, heat the oil but the temperature of the oil should not be high otherwise the balls will turn black from the outside and uncooked from inside. Neither it be too low.
3. Slowly dip in all the balls, if your pot allows or else divide in batches.
4. Do not stir or touch the balls when you put it in the oil, for a while, just stir the oil without touching the balls directly.
5. All the while flame should be at low to medium.
6. When the color of the balls start changing, remember to stir the oil slowly with the spoon.
7. When the color becomes dark brown, take out the balls and put them directly into the sugar syrup.

* Sugar syrup should be warm enough, either keep the syrup at very low flame since the sugar got dissolved (remember to switch off the gas as you put the Jamuns in it) or if it cools down, heat it up a bit.

** Temperature of the syrup should be warm not hot.

** All the Gulab Jamuns should be completely submerged in the syrup. If you feel the syrup to be less, add more water initially.

**the utensil must be deep enough. Or you can divide the syrup into two pots.

8. Keep resting the Gulab Jamuns in the syrup for as long as they become soft and double in size.

** Do not let them sit in the syrup for a very long time, keep a check or else they will absorb excess syrup and become too soft.

** You can make an additional sugar syrup with just 4 to 5 tablespoons of sugar and a cup of water. And when you serve, you can add this syrup over the Jamuns.

** I used this way as my first syrup was not sweetened enough so I just let them swell and afterwards I took them out from the syrup and poured the second syrup.

** But the choice is always yours as you like it. 🙂

** You can always adjust the quantity of sugar according to your taste buds.

Your Gulab Jamuns are ready to be served and trust me they are worth cooking.

Enjoy!! 😊

Do let me know how it turns out, if you try this recipe!!

#poetry #autumn

Touch an autumn leaf fallen from a tree

Scattered everywhere like a debris

Mostly rough, they are crisp and brittle

Fading away little by little

From green to red to orange hues

They lose their moisture and livelihood dues

They are destined to fall

For the tree to stand tall

Autumn leaves, we all are

Living in this world to be a star

Our life changes colors and shades

We gather love, valuables, criticisms and accolades

Not knowing how far we would go

When will life change its flow

Nescient of the irony of fate

We indulge in jealousy and hate

Lost in this world as if we would never depart

We do forget the tree has got to do its part

Autumn will surely arrive

And water will be deprived

Taking back all the essence from the leaf

And then we falter in disbelief

The tree shows us how mere is our existence

No matter how much is our resistance

We do will fall one day

All our worldly acquires would be blown away

What will be left behind, just our names

Lucky you are, if you get a little acclaim

Tree will again flourish with the onset of spring

New leaves will fill up everything

Who you were, no one would remember

Just an autumn leaf who turned into an ember

And then evanescing slowly

From the memories wholly.

Thank you so very much for your time for reading and going through my posts 😊.

If you happen to like my blog postings, please do follow and motivate me to meander my thoughts even more.

Hey everyone!!

Hope you all are in the best of your health, happy and safe in varied parts of this globe and staying strong each passing day during these tumultuous times.

Very grateful for 500+ follows on my blog and thought to share my felicity with you all. My happiness may seem to you like I have won an award but trust me, for me its no less. 😀

“When it comes to life critical thing is whether you take things for granted or take them with gratitude” – G. K. Chesterton.

I started blogging a while ago (around 3 months back) and never anticipated to gain so much so early. I guess am fortunate enough or rather has been possible due to the continued support of many people out there and I am highly grateful and obliged to each one of you. Kindly do excuse me for keeping the list somewhat long but have to do it.

First and foremost, would like to thank the ‘Almighty’ for everything followed by my Father (He may not be with us, still he will always be) my Mother, my Husband, Uncle and aunt (Chacha and Chachi as I call them), both brothers, my Sister-in-law, Sister, my niece and not to forget my bundle of joy, my little toddler, for their unconditional love, support and bracing me up always.

My most favorite teacher and few of our very dear friends who continually appreciate and encourage me, highly grateful to you all.

Now, a big heartfelt thank you to all of you fellow bloggers for supporting and welcoming me in your world, which so feels ‘my own’ now, with so much endearment.

This beautiful world also gave me this opportunity to witness the creative writings of all of you fellow bloggers.

All of you write amazing blogs. Kudos to everyone of you!

Being from a science background but pouring my heart out in writing (since childhood) and being a mother of this little Thunderbolt VII (believe me, he is 😉), I have mobile with WordPress app open in one hand and simultaneously playing, running, cooking and feeding this little joy of mine (well, I think that’s him who needs to get credit 🙃).

Never contemplated to be blogging one day. Utter serendipity it was.

“Today, I choose to live with gratitude for the love that fills my heart, the peace that rests within my spirit and the voice of hope that says all things are possible” – Anonymous.

Thanks so much once again if you have read this far, I know that’s too long, lastly I sincerely appreciate all of my followers, visitors who liked, motivated or simply just stopped, peeked and flown by.😊🌺🦋

P.S. Wrote this for 100 follows on my blog, couldn’t post it though but trust me I was as happy as I am at this very moment. 🤗

Have a good day & Stay blessed!

Cheers!!

Samreen

#nihari #foodblog

Nihari is one of the most relished and delightful dish of Old Delhi.

The word “Nihari” comes from the Arabic work “Nahar” meaning morning. Historically, it is said that the dish was originally consumed by Nawabs in the Mughal Empire after their morning prayers. Its origin dates back to 17^th  to 18^th century.

Precisely, it is a stew-based dish prepared by slow cooking meat with bone marrow.

Well, to let you know, Am eating Nihari since my childhood but while writing this blog, I get to know of its origin. 😀

Most of you must be knowing the recipe well, here is my attempt to it. It’s mostly made with red meat but as we prefer to eat chicken more, I am making it with the same.

Let’s get started 🙂

Nihari Masala:

You can always use readymade of any good brand but I like it homemade.

Ingredients:

Peppercorns – 1 tsp

Black cardamom- 1 piece

Green cardamom- 4 to 5

Cinnamon- 2 inch piece

Cloves- 10 to 15 pieces

Bay leaves- 4 to 5 leaves

Mace- 2 pieces

Dry pomegranate seeds- 1 tsp

Nutmeg- 1/4th tsp

Fennel seeds- 1 tbsp

Coriander seeds- 1 tbsp

Cumin seeds- 1 tsp

Ginger powder- 1 tbsp

Red chilly powder- 1 tbsp

Kashmiri red chilly powder or paprika powder – 1 tbsp

Coriander powder- 1 tbsp

Turmeric powder- 1 tsp

Salt- 1 tbsp or as per your taste

Preparation:

1. Leaving aside all the powdered spices, grind all the other ingredients into a fine powder.

2. Add all the powdered spices and mix well. This masala can be stored in an air-tight container for a long time.

** Above quantity of ingredients will yield you much more than required for the recipe. You an always store it for your next use.

Nihari Recipe

Ingredients required:

Chicken- 1 kg

Onion- 2 large-sized, finely sliced

Tomato- 2 large-sized, roughly sliced

Lemon juice- 1 to 2 tbsp or as required

Turmeric powder- 1/4th tsp

Red chilly powder- 1/2 tsp

Dry roasted Cumin seed powder- 1 tbsp

Salt- 1 tsp or you can always adjust as per your taste

Ginger garlic paste- 2 tbsp

Wheat flour- 2 tbsp

Ginger julienne cut- 1 tbsp

Green chillies –  3 to 4 finely cut

Coriander leaves- a small bunch

Cooking oil- 1 cup (Nihari requires a bit more oil)

Method:

1. Wash the chicken and keep it dipped in water and salt (1/2 tsp) for about 10 to 15 minutes.

2. In a pressure cooker, add the Sliced onions, ginger garlic paste, sliced tomatoes, salt, Turmeric powder, roasted Cumin seeds powder, red chilly powder, Nihari Masala powder (half of the masala you have prepared), lemon juice and oil.

2. Mix everything well and add about 100 ml of water. Pressure cook till 2 to 3 whistles or until the onion and tomato blend well together on a high flame.

3. Now add the chicken, mix well and again pressure cook for 2 whistles. If you find the need of adding little more water, if it has been dried up, do add about half a cup more and then pressure cook. Flame should be high.

4. Open the lid of the cooker and on a high flame continue to mix and stir well.

5. Add ginger juliennes, green chilly and Coriander leaves.

6. Add 1 to 2 tsp Nihari Masala and Mix well (taste your gravy, if it’s already spicy then avoid adding more). After 2 minutes, add wheat flour and stir everything well to avoid lumps.

7. The water released by the chicken should be completely dried up and oil should come to the surface. The chicken should be tender enough. Keep stirring otherwise the Masala/gravy will burn. The chicken in Nihari is very soft and tender.

8. Lastly, add water according to the consistency you prefer. It’s neither very thick nor runny. Around 250 to 300 ml water would be enough. The gravy thickens further when kept for a while. Keeping the flame slow now, cover and cook for another 8 to 10 minutes.

** If you find the gravy runny, add more wheat flour and if thick, add water.

9. Your Nihari is ready, garnish with ginger, Coriander, lemon and green chillies.

***You can add a tempering of butter at the time of serving the dish as it enhances its flavor more.

#poetry #haiku #senryu

Contented, benign

Destitute yet heart to give

 A human, really??

In our contemporary world, the lion’s share of us ‘people’ live by the principle of give and take. A rare sight it is to see someone not abiding this rule. Compassion is on the verge of extinction and lie embedded in books just like another 3 syllable word.

The very essence has been lost or to say will be lost in the years to come. Even relationships are not forgiven, they do get washed away in the rain of avariciousness.

To be kind, you don’t require to dissipate a million dollars (as it does not proportionate to being one) instead just an illumination of hope, a word of sobriety, a pat of appreciation, an anchor in times of a hurricane, tears of sympathy, a medicine in illness, a shelter in a squall and a heart to give and take love, for this verily should be the foremost mode of transaction amongst us beings.

Money doesn’t buy happiness but an act of kindness does. 😊

Just leave aside your perspective of material gains for a while, just love, live and give. 🌺🦋✨

Thank you so very much for your time for reading and going through my posts 😊.

If you happen to like my blog postings, please do follow and motivate me to meander my thoughts even more.

#poetry #tanka

Dark forces lurking

Zillions of dreams buried deep

 Warblers dwelled and flew

 Heyday, fall fell, leaves fluttered

 Yet I stand tall, resolute

Life is all about ebb and flow. Some days are good, some even better but again many a times worst days happen to cross you by.

Neither happiness is forever nor are sorrows. Neither is life a bed of roses nor a bed of thorns. It is somewhere in between and that “somewhere” is hidden. It’s up to us how and where to explore that treasure which is the secret of a happy and contended life and the one who owns this emerge victorious.

So, be the “Indiana Jones” of your own life and unearth your treasure chest.

Thank you so very much for your time for reading and going through my posts 😊.

If you happen to like my blog postings, please do follow and motivate me to meander my thoughts even more.

A chapter, an era and a phase of merriment, playfulness, innocence ends only to start a new journey of responsibilities, love, trust and hope.

Every girl has to sail through this voyage but that era is never forgotten and remain etched out beautifully in your heart, forever.

I dedicate this small piece of my writing to all of you women out there, we do shed a sea of emotions during our “Bidai/Rukhsati” (Farewell) as we call it but rarely we vocalize. Here I have tried to attempt the same, for the first time. Hope you find it relatable with your own experiences.

Holding me in your arms for the first time

To giving me off to someone and sublime

Why is this mandatory, I wonder

To cleave your heart and surrender

Silent tears of departure started flowing by

Since the day you engaged me to this unknown guy

How will I live without you and survive

Oh you my mother, how will I even thrive

Myriads of memoirs I have in every nook and corner of this home

One day, I will fill a thousand pages and create a tome

Who would wake me up yelling every morning

Who would tolerate my unnecessary wittering

Looking at the faces of my siblings

Oh without you, how would I be anything

To be a constant woodpecker and annoying

How will I be nudging and enjoying

A day before my wedding farewell

A tsunami generated within my shell

When you, my mother, wrapped your arms around me and cried inaudibly

Pretending to be asleep, I was choked and encumbered in melancholy

Escorting me to my palanquin

And bidding me adieu like a queen

Leaving behind a vast past untold

I embarked on a journey to unfold.

Thank you so very much for your time for reading and going through my posts 😊. If you happen to like my blog postings, please do follow and motivate me to meander my thoughts even more.

#poetry

I saw a garden of roses

Exquisitely red, filled with aromatic doses

Earth had adorned a velvet sheet, it appeared

Gazing at their beauty, my worries disappeared

Calmly they stood reflecting their poise

They talked and laughed but no noise

The lights of the sun fell on their beautiful petals

Refracting the light, the dews collected on every sepal

Defying gravity, drops stood still

Low energy they possessed, at their will

They swayed passively in the breeze

conversing actively and none disagrees

I dashed into that garden enchanted

To be one of them and my wishes granted

Hurriedly I ran, fell but again stood up

But the distance never seemed to sum up

The nearer I approached, the farther it went

And no where on the way, I could smell its scent

Tired, I stopped and gasped for air

In front of me, my illusion lay bared

Wanderlust, I was chasing and my dreams sabotaged

Nothing it was, but a MIRAGE.

Thank you so very much for your time for reading and going through my posts 😊.

If you happen to like my blog postings, please do follow and motivate me to meander my thoughts even more.

#haiku #poetry

Sugar coated words

Melts your heart and you fall prey

Later you wake up

#poetry #haiku #lifelesson

Mirror speaks volume

Gone never comes back to you

No elixir works

Thank you so very much for your time for reading and going through my post 😊.

If you happen to like my blog postings, please do follow and motivate me to meander my thoughts even more.