Dhun :D

Zindegi Hoti Hain Sangeet Ke Jaise

Kavi Hain Yeh Manchala

Kavi Hain Yeh Khubsurat Reet Ke Jaise

Kavi Uthti Hain Dharkan Se Yeh

Machal Ke Uchal Ke Laheron Ke Jaise

Aur Kavi Tham Jati Hain Yeh

Sheet Ke Bistar Mein Simti Dhund Ki Tarha

Tum Toh Dhun Ho Meri Zindegi Ke

Tumhe Main Khushi Mein Gungunati Hoon

Tum Toh Chahat Ho Meri Bandegi Ke

Tumse Tanhai Mein Apni Fariyaad Sunati Hoon

Tumse Hi Ruth Ke Kuch Nazmein 

Inn Palkon Se Girte Hain

Aur Betaab-e-Dil Tumhari Talash Mein

Kuch Aah Vari Awaz Dil Se Chunti Hain

Lekin Har Lamha Zindegi Ke

Sirf Apna Nehi Hota

Kuch Saaz Kuch Awaz Dharkan Ko

Kuch Iss Tarha Se Chhu Jati Hain

Jaise Bahete Hue Iss Sur Ki Nadiya Ko

Kuch Gaheri Laheron Se Dol Jati Hain

Yeh Laheren Zindegi Ko 

Kuch Aur Rang Kuch Aur Tarang Se Sajati Hain

Tumhari Meri Aur Sabki Yeh Jo Zindegi Ki Lahar

Rab Ke Sagar Ki Bahon Mein Jaake Ghul Jati Hain

Tum Meri Aks Ho Aur Main Tumhari Aaina

Meri Tumhari Pehchan Ya Soch Kuch Alag Nehi

Meri Wajood Tumhari Dharkan Mein Maujud Hain

Aur Main Tumari Jism Ko Lipte Hue Woh Raag Hun

Jaise Har Pal Dhak Dhak Dhun Se Dharakti Hui Atma

Har Raat Tum Mujhse Milti Ho

Bansuri Ke Jaise Inn Hothon Pe Baajti Ho

Aur Din Bhaar Lahera Ke Balkha Ke

Meri Badan Pe Tum 

Roshni Ke Bahaw Mein Bahe Jati Ho

Jab Kudrat Panchiyon Ke Sur Mein Gati Hain

Jab Yeh Tabassum Ke Boondein

Unn Gulabon Ki Resham Si Badan Se Guzar Jati Hain

Yaad Dilati Hain Ailan Karti Hain

Hamari Jawan Mohabbat Ki Kahani

Tumhari Aur Meri Reshmi Nazkaqat Se Likhi

Uss Aag Aur Pani Ke Milan Ki Rubayee

Tumse Kuch Gila Nehi Hain Meri Jaan

Meri Apni Kuch Gile Siqwe Kuch Tanhai Ke Pal

Iss Safed Panno Pe Tut Ke Bikhar Jate Hain

Lekin Jab Bhi Milti Hain Mujhe Tumhari Sahara

Woh Hasin Muskan Se Vari Shayerana Si Sadah

Main Sambhal Jati Hoon Sawar Jati Hoon Aise

Jaise Sadiyon Se Chalti Rahun Main Aise Hi

Tumhari Pukar -e-Intezar Ki Dhun Aati Rahen Sada  

M-e-Z 

Happy Diwali My Fire !!! :D

Excellent Poetry , Excellent Creation !!! :D

Lagey  Rahooooooooooo Lioness !! :D

Muuuuuaaaahhhhhhh :O :D <3<3<3 .

Zarina

Tumhari Naam Zarina Hain

Maine Tumhe Kaal Dekha

Gaate Hue Ek Mehfil Mein

Aur Bhi Sare Log Tumhe Dekh Rahin Thi

In mein Mard, Aurat, Buzurg Aur Jawan Bhi The

Tum Ek Ghazal Ga Rahin Thi

Maine Yeh Ghazal Kai Bar Suni Hain

Lekin Tumhari Gale Ki Aawaz

Iss Gazal Ko Kuch Alag Sa Mayne De Rahin Thi

Kabhi Mihti Lagti Kabhi Udaas Lagti

Kavi Lag Rahin Thi Ke Tum Shayed 

Apne Aap Mein Moujud Nehi

Aur Kavi Unn Geheri Alfazon Se

Tumhari Sadiyon Pehchan Lag Rahin Thi

Tum Aaakhen Band Karke Ga Rahin Thi

Koi Bhi Hulchul, Koi Bhi Rok Tok Se

Tum Bilkul Bekhabar Aur BeRukhui Thi

Na Mehfil Ki WAH WAH 

Tumhe Joshilepaan Mein Dhaalti

Aur Na Unn Sab Naazrein Jo

Ghur Rahin Thi Tumhe, 

Taq Rahin Thi Tumhe,

Naap Rahin Thi Tumhe,

Tumhari Saaz Ki Jagah 

Tumhari Sajawat Ko Tarash Rahin Thi

Tum The Inn Sare Harqatyon Se Bekhabar

Jaise Tum Sare Imtehaan Se Guzar Ke

Sur Ke Laher Mein Koi Khoyee Hui

Suroor Ko Pakar Na Chahti Thi

Jakar Na Chahti Thi

Tum Rona Chahti Thi

Tum Larhna Chahti Thi

Phir Thak Har Ke Ussi

Suroor Ke Aagosh Mein Shona Chahti Thi

Lag Rahan Tha Ke Tum Jee Rahin Ho

Iss Dhun Ki Beparwah Bahaw Mein

Kabhi Khushi Ki Kabhi Ghum Ki

Raaz-e-Ankh Micholi Ki Dhup Chhawn Mein

Jaise Dhund Rahin Ho Khud Ko

Yah Kisi Ki Talash Mein Khud Ko Kho Rahin Ho

Jab Do Ek Boond Gire Tumhari Kajrare Akhon Se

Tab Laga Ke Shayed Kisi Banjar Zameen Pe

Tum Khushi Se Apni Khoon-e-Ashq Ke Beej

Suhane Mausam Yaad Mein Aur Phir Se

Unn Mahole-e-Rut Ki Aane Ki Chahat Mein

 Bahut Mohabbat Ke Saath Bou Rahin Ho

Jab Tumne Shuru Kiya Tha Woh Ghazal

Tab Meri Haath Mein Thi

Ek Sharab Se Vari Paymana

Uski Laal Rang Ki Badan 

Meri Hothon Ko Chhune Ke Liyeh

Taras Rahin Thi Uchal Rahin Thi Chalak Rahin Thi

Jab Tumhari Ghazal Khatam Hui Toh

Maine Mehsus Kiya Ke 

Main Nashe Mein Nehin Hoon

Meri Khali Jaam-e-Paymane Haath Mein Thi

Lekin Tumhari Unn Berang Ashq-e-Nazar

Mujhe Jaane Kya Pila Gayi

Ke Main Aab Taq Uss Aawaz Ki Khumari Mein Hoon

Dil Bhar Gaya Iss Qadar Ke

Jaise Koi Saab Kuch Hasil Karke Bhi

Dil -e-Betaabi Se Sab Kuch Luta Dena Chahe

Aisi Kisi Hasin Khowabon Ki Sawari Mein Hoon

                                                            
                                                                      M-e-Z
 
                                                        A TRIBUTE TO ZARINA

                                                AN UNKNOWN SINGER OF LIFE ! :)

                                                                         

Pujor Bhoj !!! :D

            LET'S ENJOY THIS ASTHAMI WITH PURE BONG STYLE !!! :D
                                                     THE FESTIVAL OF FEAST !!!!  :)
                                              TO MY DEAR FIRE & ALL OF YOU 
                                                             WELCOME & ENJOY!!!!!!
                                                    HAPPY PUJA !!!!  :D :) ;) <3<3<3  
                                         

Veg Fried Rice

Prep Time: Under 15 min

Cook Time: Under 15 min

Serves: 3 people

Yield: Makes around 4-6 servings depending on the additions made 

Ingredients

For the Basic Fried Rice
• 3 cups cooked rice, see Tips
• 1/4 cup minced Scallion (Green Onion), sliced thinly - green and white separated
• 1/4 cup Red Bell Pepper, see Tips
• 1/2 cup Green peas
• 1/4 cup Green Beans
• 1/4 cup Carrots
• 1/4 cup Cabbage
• 1/4 cup Celery
• 2 tbsp Soy Sauce (or Tamari), or to taste
• 1 tbsp Sesame Oil, see Tips
• 1 tbsp Garlic, minced
• 1 tbsp Ginger, peeled and minced, see Tips

Optional Additions
• 1 tsp Chilli sauce, or to taste
• 1/8 tsp Vinegar

Optional Protein Additions
• 1/2 cup Baked Tofu (or)
• 1/2 cup Fried Extra Firm Tofu (or)
• 2 Eggs, scrambled or hard boiled (or)
• 1/2 cup Soya Chunks (meal maker/TVP) (or)
• 1/2 cup fried cubed Tempeh (or)
• 1/2 cup crumbled Seitan (or)
• 1/2 cup Edamame

Tips

 
1. Rice: You can use 3-4 cups of rice for this recipe. If you do not have leftover rice, then you would have to a little bit of prep of cooking and cooling the rice. Preferably you want the rice to be a little separated, not as much as say a pulao recipe  and not a mushy rice either. See step 1 for details on how to cook the rice for this.
 
2. Bell pepper (Capsicum): You can use any color you like. I use the Red variety for their health benefits, superior to that of the green variety.
 
3. Sesame oil: I usually use a chilli + sesame oil mix for the spiciness. But you can use regular sesame oil and add chilli sauce additionally. You can also use the toasted sesame oil towards the end if you like. If sesame oil is not your thing, just add regular vegetable oil.
 
4. Ginger: Depending upon the quality and taste preference, you might need add more or less ginger (ditto for garlic) 

Method

 If the rice is freshly cooked, set aside to cool naturally (or refrigerate it for at least 3 hours uncovered or until completely dry and grains are easily separated). I use 1 cup raw rice that I cooked in 1-1/2 cups water with 1 tsp vegetable oil. I, at times, also add salt which is optional. Saute the rice in oil until translucent, stirring constantly for 2-3 minutes. Add water and salt if using. Bring it to boil, stir and then reduce the heat to low-medium. Cover and cook until liquid is absorbed - around 10-12 minutes. Cool as mentioned in the first line.

Heat a wok (or any skillet) in high heat. Make sure to keep all the ingredients already. Add the sesame oil, followed by scallion whites, ginger and garlic.

Stir for 5-6 seconds and the minute the aroma starts wafting, add rest of the vegetables.  Make sure nothing burns given that you are cooking in high heat. You want the vegetables to be cooked but still crunchy which is why it is important to chop the vegetables into small pieces (and also keep them uniform in size). Keep stirring. This whole things should take around 30-40 seconds.

If using edamame, thaw it at room temperature or soak in warm water to defrost and add it here. Same for Soy chunks (prep as per package directions and add it here). Seitan can also be added at this point. Rest of the additions, if using, can be added along with rice /or towards the end since they are already cooked. 

Next add the soy sauce (and/or toasted sesame oil + chilli sauce if using). Stir for the flavors to combine. Make sure you don't stir it too much 'cos that might make the rice mushy.

Combine well. If it looks dry, you can sprinkle some water. For it to look closer to restaurant style, you would need to add more oil.

Serve garnished with scallion greens. It tastes best when hot. Enjoy them with Gobi Manchurian, Baby Corn, Manchurian, Vegetable Manchurian or any other side dish of your choice.

        

                                                                             

 

                                                                               

2. Shahi Paneer

Ingredients

		Paneer (cottage cheese)	400 grams
	Onion ,quartered	2 large
	Oil	2 tablespoons
	Cloves	3
•	Black peppercorns	4-5
•	Cinnamon	2 one inch sticks
•	Bay leaf	1
•	Green chillies,slit	2
•	Ginger paste	1 teaspoon
•	Garlic paste	1 teaspoon
•	Cashewnut paste	1/4 cup
•	Yogurt	1/2 cup
•	Cream	1/2 cup
•	Saffron (kesar)	a pinch
•	Garam masala powder	1/2 teaspoon
•	Salt	to taste

Green cardamom powder                              1/4 teaspoon

Method
 
Cut the paneer into half inch wide and one inch long pieces. Boil the onions in quarter cup of water. Drain and allow to cool. Grind to a fine paste. Heat the oil in a kadai, add the cloves, peppercorns, cinnamon and bay leaf and sauté till fragrant. Add the green chillies and boiled onion paste and sauté for three to four minutes on low heat so it does not get coloured. Add the ginger paste and garlic paste and continue to sauté for half a minute. Add the cashewnut paste and sauté for another two minutes. Add the yogurt and sauté till the water from the yogurt gets absorbed. Stir in the cream, saffron and garam masala powder and salt to taste. Add the paneer and stir gently to mix. Sprinkle green cardamom powder and serve hot. 

                                                                             
Dhokar Dalna                                                        

Ingredients

250 grams Chana Dal or split chick peas 6 tablespoon Cooking oil 2 Tomato 1 teaspoon Cumin or jeera 2 teaspoon Cumin powder 1/2 teaspoon Turmeric Powder 1/2 teaspoon Garam Masala 4 Bay leaves (Large) 1 tablespoon Ghee 3 tablespoon Ginger chili paste 2 teaspoon Salt

1 Prepare the Chana Dal paste: Soak Chana Dal for 6-7 hours in water(room temperature). Drain out the excess water. Add 2 Tea spoon of Ginger Chili paste, 1 Tea spoon of salt and � Tea spoon of sugar. Grind the ingredients using a mixer/grinder. Grind it in mixer to form a smooth paste of Chana dal.

2. Heat 2 tea spoon of oil in a deep pan or kadai for 2 mins. Add the Chana Dal paste and fry it till the semi-liquid state is lost (dry the paste)

3 Take a dish and spread 4-5 drops of oil on the surface and spread it. Take the paste from Kadai and spread it evenly on the plate

4 Cut the spread into diamond shaped cubes and keep them aside. Now add 5 Table spoon of oil in the kadai and allow it to heat (4 minutes). Deep fry the diamond shaped cubes in the heated oil

5 Keep the fried cubes aside.

6 Add Cumin seeds and bay leaves to the left over oil in Kadai and fry it for 30 seconds

Directions

1 Prepare the Chana Dal paste: Soak Chana Dal for 6-7 hours in water(room temperature). Drain out the excess water. Add 2 Tea spoon of Ginger Chili paste, 1 Tea spoon of salt and � Tea spoon of sugar. Grind the ingredients using a mixer/grinder. Grind it in mixer to form a smooth paste of Chana dal.  2 Heat 2 tea spoon of oil in a deep pan or kadai for 2 mins. Add the Chana Dal paste and fry it till the semi-liquid state is lost (dry the paste) 3 Take a dish and spread 4-5 drops of oil on the surface and spread it. Take the paste from Kadai and spread it evenly on the plate 4 Cut the spread into diamond shaped cubes and keep them aside. Now add 5 Table spoon of oil in the kadai and allow it to heat (4 minutes). Deep fry the diamond shaped cubes in the heated oil 5 Keep the fried cubes aside. 6 Add Cumin seeds and bay leaves to the left over oil in Kadai and fry it for 30 seconds  7 Add the cut tomatoes and allow it to cook for 2 minutes

8 Add the Ginger Chili paste (2 Table spoon), Turmeric Powder (1/2 Tea spoon), Cumin Powder (2 Tea spoon), Salt (1 Tea spoon) and Sugar (1/4 Tea spoon). Stir it well for 2 minutes

9 Add 2 cups of water and let it come to boil. Then add the fried cubes

10 Allow it to cook for 5-6 minutes. Add Salt to taste,Garam Masala powder and Ghee . Cover the Kadai with a lid for 1 minute and then turn off the flame

A COURTESY OF GOOGLE .