My Poem Is Part Of The Event ‘Foglie Di Poesia’ – VerdArti Festival, Porcia, Italy


Foglie di poesia or ‘Leaves of Poetry‘ is one of the many programs to be held during the VerdArti Festival at Villa Dolfin, Porcia, Italy from August 29- August 31. The theme of VerdArti is Nature, Art and Poetry.

 

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During this period short poems will be installed all around the beautiful park of the ancient Villa Correr Dolfin as an exhibition. The best poems will be read out on Sunday morning as part of the event FOGLIE DI POESIA. I am very happy and proud to be part of this grand event. To be featured among such talented artists and poets is an honor indeed.

This poem of mine will be installed in the park among many others for display reading . The translation in Italian is by Alessandro Canzian (Samuele Editore Due)

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BIRTH OF A POEM

While a poem sparks through a seed of wonder
and reaches up to the sky another swiftly travels
deep and beyond in complex tangles
under the surface of the soil
proliferating out below and in all directions
under debris and filth of cities,
along the grassy river beds
further down
into the ocean bed
slithering beneath countries, continents
into the deep forests
under the desolate deserts
through the heart of frozen mountains
birthing new poems
joined together by the same consciousness
same essence of
Earth, Water, Fire, Wind, and Void.

NASCITA DI UNA POESIA

Mentre una poesia germoglia da un seme di stupore
e arriva fino al cielo un’altra velocemente ramifica
nel fondo e nell’oltre dei grovigli complessi
sotto la superficie del suolo
proliferando sotto e in tutte le direzioni
sotto i detriti e la sporcizia delle città,
lungo i letti dei fiumi erbosi
e sempre più in basso
nel fondo dell’oceano
strisciando al di sotto dei paesi, dei continenti
nelle foreste profonde
sotto i deserti desolati
attraverso il cuore delle montagne congelate
gemmando nuove altre poesie
accomunate dalla medesima coscienza
dalla stessa essenza della
Terra, dell’Acqua, del Fuoco, del Vento e del Vuoto.

(Translation by Alessandro Canzian)

For detailed information please visit  this website

You can read about the program in English HERE and in the links above.

The parks of this beautiful villa will hold the three-day festival. Be there if you are around this area.

Villa Dolfin ( Video rights reserved – Giovanni Del Ben )

A Quartet


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1

this poem is a finder of voices,
its spectral form lingers
in the midst of human turmoil
looking for an empathic match
and, when found, it bridges
the divide between them
and changes

2

this poem is a tree
waiting for the birds
to return and fill it
with their songs.

3

For a moment
this poem
made sense.

Then
that moment
was over

4

This is poem is dead.
Killed in its mother’s womb.
It’s brain matter extruded,
just for a pack of cigarettes
in a chilling war game.
This poem wanted to play games too,
games that little children play.

Homemade Sweet and Spicy Karonda Pickle with Green Chillies and Garlic


Here is the recipe for the Karonda Jam that I make. Do try this too.

These days mom is making mango pickles of all kind so I decided to just indulge in Fruit preserves and other fruit based desserts but the sight of gorgeous Karondas at a local vegetable vender was enough to temp me to buy some. As I had done a recipe for Jam earlier I decided to share my version of Karonda pickle with hot green chillies and pods of garlic. Easy to make and ready to eat, this pickle can be made fresh or can be kept for at lease two weeks. I prefer to make small quantity through out the season.

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Karonda is a berry fruit that is said to have originated in the Himalayas and is found across north India and many other places across the globe. It is basically a tropical fruit. A sour and acidic fruit with no sweetness. It is full of calcium, Vitamin A, Vitamin C, Iron and other nutrients and is used as blood sugar stabilizer and for many other ailments. It freezes well and can also be kept in the fridge for at least a week.

The recipe for Karonda pickle includes fresh green chillies and garlic pods, both ingredients are full of health benefits and enhance the taste of the pickle.

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Recipe :

Ingredients

Karonda – 200 gm

Green chillies – 3-4 medium size

Garlic pods – 4/5 big ones

coriander seeds – 11/2 teaspoon

Cumin Seeds/Zeera – 1/2 teaspoon

Fenugreek Seeds/ Methi dana – 1/2 Teaspoon

Nigella Sativa / Kaluanji – 1/4 teaspoon

mustard seeds -1/4 teespoon

Fennel Seeds – 1/2 teaspoon

turmeric Powder – 1/2 teaspoon

coriander Powder- 1/2 teaspoon

Red Chilli Powder – 1/4 teaspoon

Salt to taste

Sugar- 1-2  teaspoon (optional)

mustard Oil – 3 table-spoon

 

Method

Wash and wipe clean Karondas. Take fruit which is not bruised or damaged.

Slit the fruit in longitudinal halves and discard the seeds.

Place it in water. Cut green chillies to any size you wish.

Heat a heavy bottom pan and add mustard oil to it. Bring it to smoking point and turn off the gas. Add mustard, nigella and cumin seeds and let them splutter. Add fenugreek seeds and let it turn a slight golden in color.

Dry roast coriander seeds and fennel and grind them coarsely. Some people prefer to grind them smooth.

Add the chopped green chillies and garlic pods slit in halves along with the karonda fruit to the crackling mixture and stir well. Keep the flame low.

Add turmeric powder, and other spices along with salt.

Stir so that the fruit is covered properly with the spices. Add the sugar. Stir again and turn off the gas.

Let the mixture cool at room temperature and then bottle it in an air tight jar.

Your pickle is ready to eat.

VERDARTI – tutto il programma


tikulicious:

Sharing my friend Alessandro‘s post about the art and poetry event he is hosting. I am super happy and honored to be part of this event and will be sending my poems too as a Verdarti. It is wonderful to virtually present among artists and poets of such caliber,
The event has the theme of nature and the arts. There are paintings, sculptures, art installations, workshops and poetry readings. This is a festival of arts and poetry. It will be held at Villa Dolfin, in Porcia, an ancient villa with a huge park where the poems will be placed inside the park as an installation. The best poems will be read out on Sunday morning… as part of the event FOGLIE DI POESIA.

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During the Festival Poet/Artist and friend Rachel Slade will have a personal vernissage (her first big, important personal show). Her work will be on large sheets of paper that will be attached to panels and installed on temporary walls. each sheet cut into the same dimensions but arranged together to form triptychs / diptychs. The work is really a direct response to her time in the US, which has been a strange odyssey in so many ways. According to Rachel,” There is a frailty / immediacy to the paper that I feel captures something fleeting, things below the surface… the intensity of being human, vulnerable… being in that moment where no amount of cleverness can save, you have to go further and deeper, risk your own ego.. because the paper doesn’t give do-overs, you can’t rework everything. You give it all or nothing.” She will display her new works on paper, maybe ink drawings and specific paintings done this year.
My good wishes and heartfelt gratitude to Rachel and Alessandro for giving me this platform.

Originally posted on Samuele Editore:

foglianomi

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Recipe – Mahni – A Tangy Himachali Dish Made From Raw Mangoes


I discovered the authentic mouth-watering dishes from the north-western areas of Himachal Pradesh ( Bilaspur, Una, Hamirpur, Kangra and Chamba districts) during my visit to the ancestral village of my in-laws.  The food, mainly vegetarian, is prepared keeping in mind the geographical and climatic conditions. Simple and nutritious, the food includes dishes made from locally available pulses, cereals, tubers, vegetables and fruits. Milk is also used in the form of curds and buttermilk in many of the dishes.

Some of the indigenous dishes include, babroo, bhaturu, lasaure ki sabzi, ratalu ki sabzi,  sarson ka saag and other leafy greens of the season, kadhi, mah ki daal, khatta, mahni, kehru or rehru, pahari madra, rotis made from maize or wheat flour, rice, chick peas, black gram, red kidney beans (Rajmah), rot ( a sweet deep fried wheat bread), gulgule, bated (steamed or fried pedrode) to name a few. I will post the recipes as and when I make them.

Mahni is a delightful semi liquid dish made from raw or half-ripe green mangoes and is usually eaten with plain boiled rice as a side dish.

 

To make Mahni you will need :

Raw or half-ripe mangoes – 2 large

Onion – One large

Roasted Cumin seed Powder – 1 Teaspoon

Salt – To taste

Sugar – If required (depends on how sweet or sour you like the dish)

Red chili Powder – 1/2 Teaspoon

Fresh Crushed Mint Leaves –  Just a few

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To prepare :

Wash and boil the raw mangoes.  ( you can steam them too)

Let them cool a little and take out the pulp in a bowl.

Mash the pulp to make it smooth.

Finely chop the onions.

Wash the fresh mint leaves and crush them a little. Save a few for garnish.

Add cold water to the pulp stirring it gently till it makes a nice semi liquid preparation.

Add the chopped onions and spices.

Add a little jaggery or sugar if the preparation is too sour. I like it tangy sweet.

Taste to adjust the amount of sweetness or spices.

Garnish with mint leaves and keep it in the fridge.

Serve cool.

Tip – you can add a few  Moong pakodi, boondi or handful  of boiled black gram to it. I like it just simple. Never use metal to stir, serve or store sour preparations.

 

Enjoy this tangy sweet dish with rice or roti.