Nonuplets


Everything, so fragile, 

connected by the slenderest 
of threads, ephemeral, delicate,
intangible
and yet ….

 

 ~~~~~~~~~~

as many things exist in the dark

as in the light and as many more

hide in the shadows, vaporous creatures

that come from the solitude of

dark’s intrepid fantasy, dodging time,

dividing, multiplying, into the total dark

as it eclipses the light and the line

between what is and what isn’t

becomes whisper thin

 ~~~~~~~~~~~~~~

darkness moves through me 

trying to fill a void 

no longer there 

 ~~~~~~~~~~~~~~

 

I am a nocturnal echo

hanging by the thread.

 

 ~~~~~~~~

the poem staggered away

from the edge of the page

like an afterthought.

sometimes, the drama

isn’t in the script

 

 ~~~~~~~~~~~~~~~`

there is a mystery unfolding 
in the steam from my coffee mug 
Behind my ears the temperature rises

 

 ~~~~~~~~~~~~~~~~

 

A shared dream 
half-lived
life is nothing but a joke

 ** *** **** **** **** 

every time you touch my life,
wounds open and my
fragmented self
catches your light
staining my soul
with colors of love.

~~~~~~~~~~~~~~~~~~

I am weary of houses
I want to be home

~~~~~~~~~~~~

Poetry this month is hexed


 

I am hunting for words,
in the marginalia and in
the frail silences that 
crumble at touch.
My mouth is filled with the
warm metallic taste of loss,
I bleed in letters of a language
I no longer understand;
everyday a fresh page,
smudged words, crisscrossed paragraphs,
images, music and sketches
skirmishes, idiosyncrasies,
noises and distractions,
thoughts pressed into wayside,
visual ideas, blotches of ink
there is a storm on my fingertips.

“Do not write of angst,” I’m told,

but I do not intend to wear a mask

I want to lay bare myself

I want you to see how
your love has affected me.

You are a sylph,
and I am haunted by you.

you can read all the You and Me posts Here 

Carrot Fudge ( Gajar Ki Barfi) – Recipe


Summer is fast approaching in North India and the winter vegetables are disappearing from the markets. Fortunately the red juicy local carrots are still sweet to eat and readily available. I love sweets and carrot halwa is one of my all time favorite winter dessert but this time I wanted to do something different. After the success of besan burfi I decided to make carrot barfi. Barfi is mainly made from milk, ghee and sugar and has a lot of variations like kaju barfi, badam barfi, besan barfi and coconut burfi etc. The carrot and doodhi (bottle gourd) burfis are nutritious and have a delicious taste.

This particular soft burfi (fudge) is low on fat and sugar as the carrots were naturally sweet and barfi usually takes less ghee (clarified butter) than the traditional halwa.  Carrots are packed with nutrition and are full of vitamin A and antioxidants. Totally a powerfood.  Full of flavor and goodness of carrots this classic sweet is simple and easy to make.

We will need – 

Carrots – 1/2 kg

Sugar- 1 cup ( you can add sugar to taste depending on the sweetness of the carrots)

Ghee ( Clarified Butter) – 4 table spoon full

Green Cardamom Powder – 1 teaspoon

Raisins – 4 table spoons

Shredded Almonds – 4 tablespoons

Milk (Full Cream) – 1/2 Kg

This slideshow requires JavaScript.

Method –

Select carrots which are thin and have less of yellow central part. I use the red local carrots and not the English ones but you can choose the ones available in your market.

Wash, peel and grate the carrots.

In a heavy bottom pan heat the milk and when it comes to boil add the grated carrots.

Let it boil for a minute then put it on simmer.

Let the mixture cook till it thickens and the milk is nicely absorbed. Slow cooking will turn the milk into khoya like texture so there won’t be any need for adding khoya.

Once all the milk is absorbed add sugar and continue to stir to avoid burning the mixture. Keep the heat at medium to low. The sugar will make the mixture a bit liquidy so let all the water evaporate.

Once the mixture is free of all liquid add ghee and stir. Let it cook in ghee at slow heat till the mixture starts to leave ghee from the sides.

At this point add cardamom powder, half of the shredded almonds and the raisins. Stir them well.

Take a tray or small cake tin and line it with foil or grease it properly.

Turn off the heat and transfer the mixture into the tray or tin. Smoothen it properly and sprinkle the remaining shredded almonds on top for garnish.

Let it set for at least two to three hours. You can keep the tray in the fridge too.

Once the mixture is set properly cut it into the desired shape ( square, rectangle or diamond ).

Remove the pieces on to a plate and serve. Unlike the halwa the burfi is eaten cold. You can add shredded pistachios or put silver vark if desired.

The beautiful and delicious orange-red burfi is ready to eat.

ps- The slideshow doesn’t show pictures in order . Sorry about that. Do follow the steps in the recipe. :)