My Candy Floss Gola

golaFinally, my favourite ice cream, the candy floss GOLA, was in my hand, after days of craving for it. Looked like, someone else was craving for it equally badly.
Well,well.. it was the sun. The sun shone with all its orangey might, right on the head of the candy floss Gola.
And just when I was about to suck on the top of the gola, a plump blob fell down on the grass. Not that I wasn’t aware of it dripping across my arms for the last few minutes, but I just hoped, that I ‘ll catch it just in time.
So, now that a fat portion of the gola was gone, I was in a fix, to lick my sticky arms or grab the left over gola and pop it into my mouth. My sane mind decided to first lick the sweet sticky liquid off my arms, before it dried up. But how could I forget that sun is good at both melting and drying !!
By the time, I got back to grab my gola, I saw a shapeless blob falling off yet again from the side.. I closed my eyes, prayed hard and crumpled my arms and legs as I hoped to catch it before it touches the ground. and here I was, risking the life of one third gola clinging on the stick flimsily.
I hoped against hope to get at least a few drops of the sweetness while trying to catch the falling bite.
While I failed there, I hoped to get back to the stick in my other hand, only to see it getting gobbled up greedily by the sun.
This time, I tricked the sun. I lifted my arm up and lo.. I sucked at the bottom of the stick, to get all, mind you, all of the sweet sticky juice of the candy floss gola into my mouth. Aah! at last, I could trick the sun, while he ate it all from the top, he didn’t know, I was stealing it from the bottom.
May be, I should buy two golas next time, one for the sun and the other one for me.

This short story was written as a gesture to encourage my daughter who was participating in a humour story writing contest. While She refused to participated, I ended up writing this piece.

#LetsBlogwithPri is a blog train hosted by prisha Lalwani, Author at www.Mummasaurus.com I thank Mariyam Aaquib, author at https://inasandmamas.wordpress.com/ for introducing me. I introduce Isha sharma from https://justamaa.wordpress.com/

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The (un)important life skill

thecolorpallette

What better than an adult who can rustle up a meal for themselves and family, without a fuss, Maggi and industrial bread packets notwithstanding.

It may sound damn uninteresting at the outset, but read between the lines and you can think of many adults around you throwing up their hands up in the air at the thought of cooking up a meal.

At the risk of sounding conservative, yet having no qualms about it, I wish to make a statement here, if eating is a fundamental need and a right, knowing how to cook must be placed among the top ten most important life skills. Ain’t it?

Imagine how empowered an individual is, who is able to throw in a few ingredients from the fridge and pull off a short and a quick meal all by himself. Well, I would certainly be very very proud of this person, uhmmm… may…

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The (un)important life skill

What better than an adult who can rustle up a meal for themselves and family, without a fuss, Maggi and industrial bread packets notwithstanding.

It may sound damn uninteresting at the outset, but read between the lines and you can think of many adults around you throwing up their hands up in the air at the thought of cooking up a meal.

At the risk of sounding conservative, yet having no qualms about it, I wish to make a statement here, if eating is a fundamental need and a right, knowing how to cook must be placed among the top ten most important life skills. Ain’t it?

Imagine how empowered an individual is, who is able to throw in a few ingredients from the fridge and pull off a short and a quick meal all by himself. Well, I would certainly be very very proud of this person, uhmmm… may be doff my hat..errr.. fork to him.

All said and done, let us accept that everyone may not take to the skill as naturally and there do exist people who are excellent at everything technical but cooking. I can imagine them cluelessly staring at a pile of vegetables and spices on the kitchen counter just as I imagine myself staring with horror, at a spreadsheet filled with financial figures in each row and column. Something to do with left brain right brain? Perhaps.

Anyway, one of the best ways that I can imagine tackling this, is generating curiosity in knowing one’s food right from childhood. One of my very cute memories go back to my last workplace, where I was randomly, asked to take over a weekly class of ‘cooking without fire‘ with kids of age 7-8. I can’t believe myself when I think of the huge number of recipes that we designed with simple ingredients during those few months and that included, savoury snacks, desserts, salads, shakes and even mocktails. Voila!

I do believe that the younger they begin, the better they start understanding and appreciating their food. It can be directly compared to a situation when a child learns his algebra right in school as opposed to when he is exposed to algebra in adulthood. (Wink Wink) I might raise a storm here, I know, I know algebra is important, so no more algebra here, only cooking. ;0

Here are a few basics that I try and practice with my kids towards the said goal –

#  I let them eat on their own at most times, so that they can feel the food and connect to it better than someone else feeding them. I know it is hard to resist the urge when we think of time constraints, messy hands and stained clothes, but we do have to let go of these thoughts at times. Of course, I do take over if they get distracted and leave their food unfinished.

#  Deconstructing their meal, I think, hugely helps to introduce the child/young adult to basics like the source of food and possible combinations of ingredients, thus getting them to identify and experiment with a variety of stuff. For this, we make sure we talk about what they are eating during that meal and it ends up being a fun question and answer session.

#  We make sure, there is no screen around at meal times, for the same reason that screen takes away the joy from the experience of eating and knowing one’s food, the child gets disconnected from food, is not mindful and at times ends up eating more than his appetite due to distraction. I understand a few of us have a hard time feeding our kids, but trust me, using screen to feed is a short cut which will not prove very right in the long run.

# One thing that we are still working on is buying vegetables and other grocery with the kids, it is slightly challenging at the moment because we get swayed away with their demands and end up buying at least a few junk items which seem unnecessary later on. 😀

I would not say I have accomplished all of the above one hundred percent, but yes, there are more good days than bad ones, if I am consistent at my job, because motherhood is always Work In progress.

Gradually, after years of hard work, my kids have started getting interested in exploring the kitchen and rustling up a few fancy looking items like, dessert in a wine glass or canapes. It does entail messy counters and sticky floors after the activity is over, but I am overjoyed to see them constructively spending their time, creating a dish is a happy side effect. I do hope they are able to switch to putting together regular food items too, when needed.

So while we take huge forward leaps, in every aspect of life, it is equally important to awaken oneself to basics and knowing how to cook one’s food is certainly one of those basics.

#LetsBlogwithPri is a blog train hosted by prisha Lalwani, Author at www.Mummasaurus.com I thank Mariyam Aaquib, author at inasandmamas.wordpress.com for introducing me in her blog about Ramadan. Do read more on it in her blog. Also, I would like to introduce Isha Sharma of justamaa.wordpress.com. Read here blog here https://justamaa.wordpress.com/

Hosted By :Prisha LalwaniMummasaurus.comIG: @mummasaurus1FB: /mummasaurus1
my journey from a daughter to a mother

Ma

mamma

 

An artist, as I like to call her, comfortable in her own skin

childlike is the word, to describe her closely.

She loses herself in the world of colors

and can sit for hours with her labour of love.

She cooks and paints, in the same breath, nimbly so..

I wish I had half, umm.. a portion of the energy that she has

I would have done wonders with my life.

at 57, she acquired a passion new

learning crafts from the tube,

teaching the neighborhood kids

and hanging the cosy handmade knick knacks

to the delicate stems of the greens in the verandah.

Glue n glitter, scissors and stamps

her tools in the scheme

dance to her tune each time she raises her finger,  

Her excitement to try a new craft

her chuckle when she grabs a new tool to add to her treasure

are no less than the bright eyes of a kid with a new toy to hold.

how much I may differ, disapprove or disagree with her

and how much cranky, fidgety and grumpy she may get with me

But at the end of it all, never fails to stand by me.

 

 

 

 

 

 

The afternoon nap

noddy

The bliss, that was about to be, the world, ever so elusive, that little run away thing called an afternoon nap!!! a stealthy step, the sound of the paper  tearing, the crick of the door, the whisper of a child, are all ever so careful  to not wake me up, but to my dismay, fail in the face and here comes  a grumpy grouchy me!! My afternoon  nap and the story of it.

Busi-ness

when communication becomes a series of whatsapp messages…

when birthdays are worthwhile if I have enough wishes on my timeline…

when the plants crave to talk to me..

morose and pale..

when I let go the runny noses of my kids…

when the fridge calls out to show food I kept eons back….

when dust settles on my reads that I long to read…

It is time I invest in a house help!!!

;0 ;o ;o

A masterclass with Chef Sam in association with GurgaonMoms

 

Kicked at the thought of tasting some great Chinese food, my bored-of-usual-fare tummy totally raced at Upasana s invitation for the Masterclass by Chef Wong Kwai Wah(Sam) at the Le Meridian, not knowing that this was going to be an amazing session filled with fine bits of knowledge, aroma and warm conversations.

Chef Sam, a delightful person, who has been instrumental in introducing dimsums to India in a  huge way, was at the helm of the session.  Though with an interesting and varied culinary repertoire behind him, he is ever so modest in his ways. He took care to pass on minute details of each step that he undertook. By the end of the session , we were all trying our hands at sealing the dimsums and kneading the dough like he taught us to.

To begin with, Chef Sam put things together for Gua Bao chicken. The Bao is a fluffy, cottony bread with an amazingly simple recipe. The twist in the story is, the Bao is steamed and not baked. ten minutes in the steamer and we were good to go.

For best results, Chef emphasized on using the low gluten Lotus brand flour and fresh yeast to make the Bao.  The kitchenaid stand mixer excellently kneaded the dough to just the right consistency, required for the Bao.

The filling consisted of crisp chicken breast, marinated in egg yolk and buttermilk (a twist again), dipped in flour, fried and fixed in the Bao. Chopped vegetables and Sriracha Thai chilly sauce along with the chicken completely uplifted the dish to a newer level.  He also altered the recipe for the vegetarians amongst us by filling in blended and sautéed vegetable mix in the Bao. Trust me, the dish was filled with comfort!!

The second dish was the good old dimsum, better known as Chengdu jaiozi in china, presented in an entirely new avatar. The final product was a classic amalgamation of all the major food nutrients.

The outer covering was a strategically rolled dough, which only Chef Sam could attempt, with one hand, and the filling was an aromatic blend of vegetables moistened with kikoman soya sauce and a dash of bay leaf, star anise and ginger.

Chef Sam deftly moved his fingers to teach us various types of rolling tips and tricks and the exercise was so interesting that most of us surrounded him, wanted to try it out.

The steamed dimsums were tastefully presented with a little mushroom sauce , some chopped garlic and vegetables and chilly oil for some zing. The dish turned out so picture perfect that I had to think twice before picking it up to taste.

The Le Meridian provided the perfect background for a chef of his stature and kitchenaid with their state of the art equipments were an apt kitchen partner. Not to mention, The Gurgaon Moms core committee, who put together all their events immaculately. This one was no exception. the contest announced by them in association with Le Meridian and Kitchenaid made it all the more exciting. M rushing to cook my dimsum. What about you?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Desire

Deep eyes!! desire at their core!!

watching children rejoicing and frolicking

Unkempt hair, water deprived for days together,

shabby, oversized clothes,

Why, but, did she shook her head

when i waved her to come and play on the swings..

Moments later, I saw her, walking away,

clutching a baby dutifully,

bag and bottle in tandem.

The child, yearning to let out the kid in her, yet holding it back,

the dutiful babysitter dispensing her job ever so detachedly!!

the house, I cannot call my own!

As I begin my day 100 in the new house,

where the saplings of the summer seeds have just sprung up,

helpless creatures with naive eyes like those of a new born looking at their mother,

the banana tree refusing to bow down to the axe of the gardener,

I let it grow through the rusted iron stand, and lo,

the stand and the tree, conjoined twins now

the swanky new bougainvilleas adorning the front,

white interspersing the red and the pink,

the patina shiny, the paint fresh,

I nail the walls to hang those priceless treasures, waiting to be shown,

the warmth of the yellow light,

draws me to it longingly,

the chirpiness of the birds and the kids alike,

gives way to a new day each morning,

the lizards, the ants and mosquitoes, the ignorant ones,

a part of the game now,

as I begin my day 100 in the house,

endearing as it grows,

the lord of the house calls to say,

I have put the house on sale Madam,

Please bear with me.

The customer would come at 12.

Please show him around.