Recently my close friend Geetika Singhal told me that how she arranged a musical keyboard and computer class for her parents in Mumbai. Her father wished to learn some music and Aunty wanted some self access to the Skype. Geetika searched online, arranged two home tutor through online tuitions. Of course her parents medical assistant is well educated enough to switch one Zoom classes on the laptop for Uncle and Aunty.
This is unique and wonderful way we can actually do a log for our parents. So here is a list of things we can do for our parents.
1- Zomato – This father’s day I sent cake n pizza to my parents in Moradabad through Zomato. It was a contactless delivery due to pandemic.
2- Groceries – Currently we can order fresh produces like dairy, fruits, vegetables and meat n eggs through in major metro cities only but it is also such a great idea. Isn’t it?
3- Electric blankets – They help a lot actually. These are easily available online and not very expensive as well.
4- Massagers – Feet massagers, shoulder massagers and body massaging chairs are best gifts for the parents. Trust me one good body massaging chair(if you can really afford) is one of the best thing to gift.
6- Almond powder and dates – This option is good if your parents are in need of immediate good proteins. Almond powder is available in organic options too. Dates are good if your elder ones are not diabetic.
7- Medicated socks – These are one of the best buys. First I bought for myself from a pharmacy in London and I felt so good that I bought few pairs for my family persons as well. They keep providing strong muscle support to feet and you feel less tired even after long walks. Great buys.
8- Magazines – Yes! There are many websites including magzterdotcom which provides all major magazines online with very nominal yearly fees. So basically it is a everyday read material for those who love to read on regular basis.
9- Newspaper link – Providing all major newspapers links to your parent to go through online and that is too free is an amazing idea! Isn’t it? I keep reading Jagran, Amarujala alongwith TOI online myself too.
10- Gardening equipments and appliances – Once my sister in law was struggling with her old toaster as well as a good garden sprinkler cum water pipe and I thought of buying her a 4 slicer toaster and garden pipe. She felt so great as her life is somehow much easier now.
11- Medical services/house-helpers/security – With all kind of registered online help available now a days, you can get a good assistant for your parents with verified background. No worries. My student’s mommy got two licensed armed security guards, one medical assistant and one house help for her parents living in a bungalow from online sources. All verified and reliable agency keeps changing them time to time.
If we can do a lot for our elderly close ones, we might be teaching few things indirectly to our coming generations. Isn’t it?
Omani pilaf(pulao) is a forgotten delicacy now a days. I had it first in Muscat during my official picnic. One of our Palestine boss bought this in a pool party. He also suggested that it is a forgotten recipe. This pulao was famous as Miskin pulao( means poor people biryani).
The basic concept story about this recipe was that in ancient time people had access to spices due to sea traders but use of fresh vegetables or very fresh meat was quite rare. They used to make fragrant rice often and adding pulses was a common practice too.
Quite easy to make but few things to keep in mind if you really wish to have a very fragrant pilaf(pulao).
For making 4-5 people’s patter –
6 Cups of basmati rice
2 Cups of chana dal or black masoor dal
1 Cup desi ghee
1/2 cup mix of one cinnamon stick, 6-8 green cardamoms(smashed), 4-6 black cloves, 1 Tbsp black pepper powder, Salt according to taste
2 Cups of thick curd mixed with 2-4 Tbsps dry mint leaves powder, 6-8 fresh garlic paste
Water – to the same level of ingredients
1- Wash mix of dal and rice very well and soak for 20-30 minutes.
2- In a 5 ltrs cooker (we need more steam so big cooker), heat it on high flame, lower flame and add desi ghee. Let it melt quickly.
3- Strain the rice and dal mix very well.
4- Now add all dry spices mix to melted n warm desi ghee and fry for few seconds only.
5- Now add dal and rice mix and increase the flame.
6- Keep frying the rice and dal for 3-4 minutes on high flame.
7- Now add curd mix.
8- Fry again for 2 minutes.
9- Add water to the mixture and increase little water if you can see the rice. Bit not too much.
10- Let this boil n bubble.
11- Close the lid and take 3 whistles on high flame and 1 whistle on low flame.
12- Open it after one hour only.
13- Serve with fresh mint n curd raita.
One of our kitchen Maharaj(cook) used to bring this powder in my in laws home. His samosas, paranthas, vadas and kachoris were amazingly crispy. I thought it is a maida or cornflour. But one fine day his wife Usha Aunty(Misrani- cook) told me to how to make it with few strict tips and also to how to use it as well.
1 Cup Sabudana (sago seeds)
1 Cup Poha (Chivda-flattened rice)
1/2 Cup rice flour
1/2 Cup corn flour
2 Tbsps of baking soda (khaney ka soda- soda by carb)
1- Mix all dry ingredients in a big bowl, cover it with ultra clean cotton cloth and keep in sun light for 2-3 hours. (A must thing to do).
2- Now let it cool down.
3- Put in mixi zar and sprinkle baking soda over it. (Sprinkle it, please do not put just like that).
5- Store in a box and keep it in a cool and dry place.
4- Grind it very well. Sieve 2-3 times in a very ultra thin sieve.
6- Because there is no salt so you can use it in jalebis and shakkarpare mix as well for crispiness.
7- It is not a rising powder. It is for stiffening and crispiness only.
How to use it –
Be cautious. Use only 4-6 tbsps if you are making kachoris, paranthas or samosas along with little extra oil for four people. Increases or decrease according to the ingredients. If you are making six samosas only 2-4 tbsps of this powder is good enough.
Do try, thank me later.
Yes! Found it and thought of sharing it as well!
1- You need to wash very well potatoes.
2- Now peel n slice them into thinnest stripes. Without peeling also great idea.
3- Now wash them very well and dry in a very clean cotton kitchen towel.
4- In a big bowl mix 1/2 cup of rice powder, 1 tsp black salt(1/2 cup for 4 medium sized potatoes).
5- In a heavy bottom pan add 4-6 cups of refind oil to fry and let it be very hot on high flame for 5-6 minutes and now lower the flame.
6- Add sliced potatoes to rice powder mix and shake well.
7- Strain them and pick carefully and put in warm oil. Few in one go.
8- Try to fry half quantity in one go.
9- Fry on low flame for 3-4 minutes and later switch to higher flame.
10- Fry for more 2-3 minutes until light brown and strain them out.
11- Serve hot with dips and sauce.
Will not take much of your time. Just a simple way to give a recipe which will make you a rocking star in family. My humble thanks to my FaceBook friend and renowned chef Mr. Bharat Khemani ji for this recipe and being around for two hours online when I was in the kitchen. Earth is beautiful because such people become your virtual family.
Please do try and let me know how was it?
For bhature –
1- 6 Cups of maida (all purpose flour)
2- 2 Cups of semolina (suji any kind of)
3- 4 Cups of thick curd
4- 1 Cup of desi ghee(Yes 1 Cup)
5- 1/2 cup of refind oil
6- 2 Tbsps of ajwain(carom seeds)
7- 2 Tbsps of kasuri methi
8- 2 Tbsps of salt
9- 1 Tbsps of Sugar
10- 1 Cup water
11- 1 Tsp baking soda
12- 2 Tbsp Baking powder
1- Mix curd, desi ghee, refind oil, sugar, salt, baking soda and baking together and whisk well.
2- Mix in suji first and whisk well.
3- Now add maida and start kneading. Mix in little water if required. Dough has to be very tight.
4- Knead it very well for 10-15 minutes. Cover with lukewarm water dipped cloth and cover with lid.
5- When you make bhaturas, please grease your palms, use fresh oil with little desi ghee in it and try to make thin layer of bhatura for crispy ones and thick layer of the dough for the soft ones.
For chhole –
1- Soaked 8 cups of chhole overnight.
2- Washed them very well in the morning.
3- Kept them in heavy bottom big 5 ltr capasity cooker with equal qty water.
4- Now add salt according to taste and 1 tbsps each of haldi(turmeric powder, cloves powder, garlic powder, hari elaichi (green cardamom) powder, black pepper powder, ginger powder, anardana powder, javitri powder, methidana powder, saunf powder, cinnamon powder and few leaves of tej patta.
5- Now add 2 cups of blackened tea decotion(made with 6 tbsps of tea leaves with 2 cups of water).
6- Add 1 cup of raw palak puree as well.
7- A big chunk of tamarind and few big thick cloves of garlic.
8- If you have readymade garam masala and biryani powder/dal makhani powder you can add that as well.
9- Mix well and boiled on high for one whistle and later on lower the flame and take 6-7 whistles.
10- Strain the chanas in a big bowl.
11- Add the chana to a big heavy bottom pan. Turn on the flame to high first than lower the flame. Now sprinkle 1 cup of grated fresh ginger and chopped green chillies over the chana and mix well. Add 8-10 tbsps of chana masala over it. Mix well.
12- Take desi ghee and refind oil mix approx two cups in a non stick pan. Add two big grated onions and fry until golden dark brown and now add 1 big grated tomato to it and fry well.
13- Pour oil ghee mix over the chanas. Fry very well for 5-10 minutes on high. Keep frying for 8-10 minutes. Now start adding chana water to it and keep smashing few of chanas with laddle.
14- Add all water and keep frying. After 10 minutes close the flame and serve with piping hot bhaturas.
For tawar(bura making) It is important because bura contains air bubbles which helps in making sweet more bindable and stay dry.
1 Cup sugar
4 Tbsps water
1 Tsp desi ghee
1 Tbsp green cardamom powder
Method – In a non stick pan dilute sugar n water. Keep stirring for 6-8 minutes on high.
Let it thicken and add desi ghee. It will be foamy means air bubbles are forming in the sugar syrup.It will start drying from the sides. Close the flame and keep stirring for 3-4 minutes. Leave it.
After 1/2 hour it will be a big white lump. Scrap it, break in small pcs, add green cardamom powder and grind it in a mixi pot.
2 Cups of mawa(khoa) I took Amul khoa.
1/4 Cup of fresh cottage cheese(paneer)
(From 4 cups of full fat milk you can get 1/4 cup solid paneer(cheese).
Method – In a non stick pan start frying mawa(khoa) and paneer together on very low flame.
This mix will become liquid, keep mixing, now it will paste and light brown n thick. Let it be like semi thick dough n mild brown.
Close the flame and take this fried mawa paneer mix into a big plate and cool it.
After cooking it well, crumble with fingers and mix in powdered tawar/bura. (Keep aside around 4-8 tbsps of powdered tawar/bura for coating).Keep mixing, now you will be having a powder granules kind of mixture. Add 4-6 tbsp chilled milk and start making pedas. After making all pedas, coat them with tawar/bura and immediately transfer to fridge.
*Never try this recipe with powdered sugar.
**Never try this recipe with readymade paneer.
यह बेहद स्वादिष्ट आलू की सब्ज़ी है। मैंने यह बनारस की एक धर्मशाला में सुबह के नाश्ते में खाई थी। वहाँ इसमें प्याज़ लहसुन नहीं डाला था। परंतु मैंने डाला है और स्वाद दोगुना हो गया है।
४ लोगोंके लायक़ सब्ज़ी बनाने के लिए –
१- ६ छोटे मध्यम आलू उबले हुए।(इनको हाथ से दबाके हल्के भूरे होने तक तल लें)
२- दो बड़े टमाटर धुले और घिसे हुए।(पीसे नहीं)
३- नमक, धनिया पाउडर, लाल मिर्च पाउडर, हल्दी पाउडर, सोंठ पाउडर, काली इलाइची पाउडर, हरी इलाइची पाउडर, एक छोटा टुकड़ा दालचीनी का।
४- दो बड़ी लाल प्याज़ छीली और घिसी हुई।
५- ४-६ हरी मिर्च बारीक कतरी हुईं,
६- १ बड़ा टुकड़ा अदरक घिसा हुआ,
७- ४ बड़ी लहसुन की कली घिसी हुईं
८- ६ चम्मच बेसन देसी घी में तल के हल्का भूरा किया हुआ
९- १ कप गाढ़ा दही
१०- ४-६ कप पानी
११- १ कप रिफ़ैंड तेल और देसी घी का मिक्स
१- तले हुए बेसन को एक कप दही में फेंट ले अच्छे से और ४-६ कप पानी मिला दें।
२- एक भारी पेंदे के बर्तन में सारा तेल घी का मिक्स डाल दें,
३- इसमें सबसे पहले प्याज़, अदरक, हरी मिर्च तल लें खूब अच्छे से, अब मसाले नमक डाल के मिलाएँ फिर बने थोड़ी देर, अब घिसे हुए टमाटर और लहसुन डाल के मिलाएँ।
४- उबले हुए व तले हुए आलू डाल दें। मिला लें।
५- अब भुने हुए बेसन और दही का मिक्स डाल के फिर मिलाएँ।
६- कुकर है तो एक सीटी लगा लें नहीं तो धीमी आँच पर १५-२० मिनट पका लें।
७- खूब सारा हर धनिया बारीक काट के बुरक दें सर्व करने से पहले।
Yes! Everybody do make mistakes but Oprah actually felt so overwhelmed that she totally forgot (I have doubts) to do in advance.
1- Saying NO – come on Oprah! You are a celebrity TV show host. How come you had no sense of diplomatic responsibilities towards the head of common wealth countries.
2- Why not a single question about Meghan n Harry’s past? Like their affairs, marriage n divorce?
3- Why you had no courage to advise them or ask them that why they spent shamelessly millions for their wedding from the common tax payers pocket?
4- You shoot this episode like a cheap gossip monger who is interested into filth and nothing else? No cross question even. Did they paid you?Than why no fact checks? They were speaking anything and you on the other hand ready to digest it? Common people know more about Meghan than your idiotic PR team? They had no sense that what kind of such low grade episode they are making/shooting and will affect your reputation worldwide?
5- Why as a senior host you advised them openly to stay calm, adjust and try to mingle back with family and babies?
Watched this episode two times and seriously felt that so many things are not digestible at all. Looks like a paid promotional thing to me.