Lippan Work (Mirror work)

I love lippan work and always wanted to do it 🙂 One day I got quick dry clay, mirrors and did it on the regular canvas 🙂 

Lippan Work : Mud and Mirror Work (also known as Lippan Kaam) is a traditional mural craft of Kutch, Gujarat, India. Lippan or mud-washing using materials locally available in the region like mixture of clay and camel dung keeps the interiors of the houses cool.

The process takes lots of patience and precision. You need to roll the clay and keep sticking mirrors and rolled clay according to the way you like.

In progress…. 
Done 🙂 
I used acrylic colors to paint 🙂 

Miti’s Class Recipes

Lemon tart
For crust :-
All purpose flour – 2 cups
Sugar – 2 tbsp
Cold butter – 1/2 cup ( one stick )
Ice cold water – 4 tbsp or as needed

For filling :-
Lemon juice – 1/2 cup
Castor sugar – 1/2 cup
Water – 1/2 cup
Cream – 1/2 cup
Lemon zest – 1 tsp
Corn flour – 2 and 1/2 tbsp
Salt – 1/8 tsp
Yellow food color 2 drops ( optional )

Preheat the oven at 350* F
In a bowl , take flour , sugar , salt and chilled butter . Mix it till looks like crumbs. Gradually add cold water and make a dough ball. Don’t kneed this dough .
Make small balls , roll them and place it in mold. Prick it with fork and bake for 10 min. Carefully fill the stuffing and bake for another 15 minutes.

Chocolate cake
All purpose flour – 1 cup
Plain yogurt – 1 cup
Oil – 1/4 cup
Sugar – 1 cup
Cocoa powder – 3 tbsp
Baking powder – 1 tsp
Baking soda – 1/4 tsp
Pinch salt
Vanilla extract – 1/2 tsp
Instant coffee – 1 tbsp ( optional )

Preheat oven at 350* F
In a large mixing bowl whisk sugar , yogurt , oil and vanilla extract.
Sift in flour , cocoa powder , Baking soda , Baking powder and gently mix until just combine. Don’t over mix.
Bake it for 20 to 25 minutes or until skewer comes out clean from the center of the cake.

White Bread

All purpose flour – 3 cups
Butter – 1/4 cup at room temperature
Sugar – 1/4 cup
Yeast – 2and 1/2 tsp ( one pack )
Milk powder – 1/4 cup
Salt – 1 tsp
Warm water – 1 cup

Preheat oven @350*
In a mug add warm water , yeast  and sugar.
Mix and keep aside for 5 minutes.
In a large bowl , take flour , salt , milk powder. Knees dough using yeast water. Knead it for 5 minutes . Add butter and knead  another 10 minutes.  Keep  it in a greased bowl , cover and place the bowl in a warm place till the dough doubles in size.
Take it out on a working surface , punch it and knock out the air.
Spread in a square shape and place it in a greased bread pan.
Cover and let it rise for another 45 minutes.
Brush it lightly with milk and bake for 25 minutes or top is light brown.
Remove from the pan and immediately apply butter on the top and let this bread cool completely before slicing.

Pizza Bun

For dough –
All purpose flour – 2 cups
Yeast -1  tsp
Salt – 1 tsp
Sugar – 1/2 tsp
Oil – 2 tbsp
Water – 1/2 cup

For stuffing-
tomato paste- 4 tbsp
Mozzarella cheese – 4 tbsp
Finely Chopped bell pepper , onions , olives
Chili flakes
Black pepper
Mix everything in a bowl and keep aside.

Preheat oven @350* F
In a large mixing bowl , take flour and salt.
In a cup Take warm water add yeast , sugar .
Knead dough with yeast water. Add oil and knead for another 10 minutes. Place this dough in a greased bowl till double in size.
Take it out on a working surface , knead it for a minute and make balls.
Stuff them with the filling and place them on a baking tray. Leave some space . Cover the tray and let it rise for another 45 minutes.
Apply milk on the top and
Bake at 350 for 15 to 20 minutes. Serve warm.

Blue berry orange muffin

All purpose flour – 1 cup
Milk – 3/4 to 1 cup
Butter – 1/4 cup at room temperature
Sugar – 1/2 cup
Baking powder – 1/2 tsp
Baking soda – 1/4 tsp
Vanilla extract – 1/2 tsp
Fresh blueberry – 1/2 cup
Orange zest – 1/2 tsp

Preheat oven @350* F
Mix blueberry with flour , baking soda , baking powder.
Line muffin tray with muffin papers
Cream sugar and butter, add milk , vanilla extract , orange zest .
Add flour mix and gently fold in till just combine. Don’t over mix.
Fill the tins till 3/4
Bake @350* for 20 minutes or until toothpick comes out clean.

Pineapple coconut sooji cake

Dry ingredients
Sooji / rawa / semolina – 1.5 cups
Dedicated coconut – 1 cup
Baking powder – 1 tsp
Baking soda – 1 tsp

Wet ingredients
Pineapple pulp – 1/2 cup
Milk- 1/2 cup (@room temperature )
Yogurt – 1/2 cup (@room temperature )
Sugar – 1 cup
Oil- 2 tbsp

Method –
Preheat oven @350* F
Take a 9 inch cake tin, grease it and keep it ready.
Mix everything mentioned under dry Ingredients and keep aside.
Take everything mentioned under wet ingredients list and blend till mixed properly and sugar is dissolved.
Mix wet and dry ingredients till well incorporated. Not more then 30 seconds.
Immediately pour in a prepared container and bake for 30 to 35minutes or till skewer comes out clean.
Remove cake from oven and let it cool for 5 min. Invert on a wire rack and let it cool .
You can garnish it with some pineapple sauce and some fresh fruits .

All purpose flour – 3 cups
Salt – 2 tsp
Sugar- 1 tsp
Water – 1/2 cup + 1/2  cup
Active dry yeast- 1 pack

Dissolve sugar and yeast in warm water.
Make sure water in not hot. Wait till you see some froth on top . ( if nothing changes , don’t proceed , use another fresh pack of yeast and repeat the same procedure )

In a bowl , take flour and mix salt. Kneed dough with yeast water . Kneed it till smooth. Grease a bowl and place dough , cover and keep in a warm place till doubles.
Remove air from the dough and Divide dough into 1/2, place on a baking tray lined with parchment paper. Cover and let it rise for another 30 minutes.
Preheat oven at highest temperature and place the grill nearest to the coil.
Take one portion of dough and roll it with the help of flour and cornmeal / semolina .
Prick it with fork . Apply some oil on it and spread pizza sauce . Add toppings as per your preference, addcheese on top. Bake for 7 to 10 minutes .

Choco lava cake

Dry ingredients
All purpose flour – 1/2 cup
Powdered sugar – 1/2 cup
Baking powder – 1/4 tsp
Cocoa powder – 1/4 cup
Pinch salt ( optional )

Wet mixer
Dark chocolate chips – 1 cup
Butter – 1/4 cup
Condensed milk – 1/3 cup
Water – 1/2 cup

Mix everything mentioned under dry ingredients list till incorporated.
Take choco chips, butter and condensed milk  in a bowl and heat in a microwave for 30 seconds. Mix and heat again for 30 seconds. Repeat this until chocolate is devolve. Add hot water and mix throughly.
Now add dry mix into three part and mix properly till  there are no lumps .
You can keep this  mixer in refrigerator for 2 days and bake at the time of serving.
Preheat oven @450*F
Prepare ramekins . Apply butter and dust with flour or coco powder.
Pour batter till 1/2 , tap ramekins on a counter for few times to get rid of any air pockets . Bake for 10 to 12 minutes or no more wobbly. Over baking will cook the cake throughly and there won’t be any lava left.
Invert cake in a serving plate and serve. You can serve it with vanilla ice cream or a good dust of powdered sugar.

Banana Oats muffins

Dry ingredients

oats flour ( dry roast oats and grind )-1 cup
wheat flour – 1/2 cup
Almond flour – 1/2 cup
Banking powder – 1.5 tsp
Baking soda- 1/2 tsp
Cinnamon powder- 1/4 tsp
Pinch salt

Wet ingredients
Ripe banana – 1
Sugar- 1/2 cup
Milk- 1/4 cup
Vanilla – 1 tsp
Oil- 1/3 cup
Vinegar – 1 tbsp
Flax seeds powder – 1 tbsp soaked in 3 tbsp warm water for 10 min.

Preheat oven at 350* F
Grease muffin cups or place paper cups and keep ready.
In a bowl , take everything written under dry ingredients list. Mix thoroughly till well incorporated.
In a blender add all the items mentioned under wet ingredients list.
Process till smooth.
Add that to a dry mix. Gently mix all together till no lumps. Don’t over mix it. Immediately pour batter into molds  . Bake for 20 to 25 minutes or till toothpick comes out clean.
Let it cool in the molds for 10 minutes and then place on a cooling rack.
(You can add chocolate chips or any nuts.
I have tried pecans and cranberry.  Turned out awesome.
Add them to dry mix and then pour liquids . )

Rose Almond Shortcrust cookie

All purpose flour – 1 cup
Castor sugar – 1/2 cup
Butter – 1/2 cup at room temperature
Rose water – 1  tsp
Slivered almonds – 2 tbsp
Dried rose petals – 2 tbsp


In a large bowl , take butter and sugar. Beat till fluffy and white. Add rest of the ingredients. Mix and take it out on a cling wrap. Cover it completely and make a log . Refrigerate for at least 30 minutes.
Preheat oven at 350* F
Slice log and place it on a baking tray lined with parchment.
Bake for 12 to 15 minutes or edges are light golden .Once done let it cool on the baking tray for 10 minutes and then place it on a cooling rack to cool completely.

Jeera /ajwain  biscuits

All purpose flour – 2 cups
Butter – 1/2 cup melted.
Milk – 1/4 cup
Sugar- 2 tbsp
Jeera/ carom seeds- 1 tsp
Salt – 1/2 tsp

Take flour , salt , jeera , sugar in a bowl .
Add melted butter and mix everything properly. Now add milk little by little as needed and make a stiff dough.
Rest this dough for 15 minutes. Roll and cut cookies and bake at 350* F for 10 to 12 minutes or until light brown.

Harababar kabab 
1 capsicum
1and 1/4 cups green peas
8 mint leaves
1 boiled and grated potatoes
500 gms spinach blanched ,  drained and chopped
1 tbsp chopped ginger
2 th coriander leaves.
Oil -1 tsp
Corn starch – 1 tbsp
Bread crumbs – 2 tbsp
In a pan add oil , ginger garlic , capsicum , green peas , salt cook for a minute . Add coriander , mint and spinach . Cook till there is no water left . Take it onto another plate to let it cool. Then  crush it in the food processor . Add boiled and grated potato , corn starch , bread crumbs.
Make a ball , place a cashew and dip it in a bread crumbs. Fry in a hot oil
After frying immediately sprinkle chat masala .
Paneer butter masala
1 Chopped onions
Tomatoes – 5
1tbsp gg paste
Add 2 bay leaf , 2 dry red chili, one big cinnamon stick.  2 cloves
1 tb dry whole coriander seeds crushed.
1 tb dhana jeera
1 tsp red chili powder
Ghee 1 tbsp
Oil 1/2 tsp
Kaju / makhana powder – 3 tsp
Add 2 tb butter and oil
Add crushed gravy
Salt garam masala
Add paneer
Karuri methi – 1/2 tsp
2 tb cream after switching off gas
In a pan take ghee , add whole spices , ginger garlic paste , onions , salt . Cook till brown. Add chopped tomatoes.  Cook till oil separates .  Add crushed dhaniya , dhaniya jeera powder , karshmiri red chili powder. Sauté for a minute. Add makhana powder . Remove whole spices and grind rest of the gravy to a smooth paste.
In the same pan , add some butter , oil , ground gravy and cook for 2 minutes . Add little garam masala . Kasuri  methi . Switch off the flame . Garnish with cream and serve hot.
20 min
Aloo ghobi 
Cauliflower – 300 gms ( 1 big bowl ) cut into big florets
Potato – 1 medium , peeled and diced
Onion – 1 finely chopped
Tomato – 1 finely chopped
Ginger garlic paste – 1 tbsp
Oil – 1 tbsp
Jeera – 1 tsp
Turmeric powder – 1/2 tsp
Red chili powder – 1/2 tsp
Garam masala – 1/2 tsp
Karuri methi – 1/2 tsp
In a pan , add  a cup of water , little salt and pinch turmeric , cauliflower and potato
Cover . Cover and cook on medium flame for 3 minutes .
Drain and keep it aside.
Add oil to the pan ,add jeera . Add chopped onions and ginger garlic paste . Cook till brown . Add chopped tomatoes . Let it cook for 5 minutes . Then Add , red chili powder salt , dhaniya jeera powder,  garam masala , karuri methi . Sauté for a minute and add boiled cauliflower and potato . 2 tbsp water and mix properly. Cook till throughly mixed. Garnish with coriander and serve.
Peanut salad
Pre made
Dal tadka 
2 tb each toor dal  , Chana dal
3 tb mung
1 tb each moong chilka and urad
Soak for minimum 30 min
Add some water , salt and turmeric powder
Cook till 4 whistle
Purée 2 tomatoes
Onion 1
In a pan take 3 tb ghee , add jeera ,
Bay leaf , red chili add
Crush  ginger , garlic and green chili , 3 green cardamom , 1 tsp crushed coriander seeds , cook for a minute
Add onions , salt cook till brown
Add tomato purée , little salt cook till fat separates
Add chopped kothmir
Karshmiri red chili powder
Garam masala
Dhaniya jeera powder
3/4 tsp aamchur
Kaauri methi
Cook for couple of minutes
Add cooked dal
Don’t add water at this point
Cook dal with masala
Then add very little water
Add smoke from charcoal ghee and hing
Last little kothmir
20 min
Carrot halwa 
Carrots -4 peeled,  washed , finely grated.
Add 1 inch beetroot with it. ( optional but recommended )
9 dates , 1 cup milk , 1/2 cups milk mava powder . Soaked together for 1 hour
1 tbsp ghee
2 tbsp sugar. ( if you want to avoid , add three more dates)
Cardamom powder
Dry Fruits as per your choice
Total 20 minutes cooking time.
Thandai Mousse

Heaving whipping cream – 3/4 cup
White chocolate – 2/3 cup
Thandai Masal

Melt chocolate using double boiler method.
Keep aside to bring it to room temperature.
Whip cream till soft peaks. Gently fold in melted chocolate , thandai powder and sugar.
( check sweetness in your thandai  powder before you add sugar. )

Baked Mathri
Plain flour – 2 cups
Besan – 1/2 cup
Sooji – 1/4 cup
Ghee – 1/2 cup
Cumin seeds- 1/2 tsp
Carom seeds – 1/2 tsp
Coriander seeds – 1 tsp
Fennel seeds – 1 tsp
Black pepper – 1/2 tsp
Cloves – 4
Kasuri Methi – 2 tsp
Salt to taste.

Crush cumin, carom,coriander,fennel ,black pepper,cloves,kasuri methi coarsely.
In a bowl , mix flour,besan,sooji,ghee and salt. Rub it together so ghee is throughly mixed into flour. Then add crushed spices and kneed tight dough using very little water. Roll small mathris out of it and bake @350 for 25 minutes or till it’s light brown on both the sides.

Cheese Pesto Bread Roll

All purpose flour – 3 cups
Yeast – 1 pack
Sugar – 2 tbsp
Salt -1 tsp
Butter – 3 tbsp
Parmesan cheese

Preheat oven @350*
In a mug add warm water , yeast  and sugar.
Mix and keep aside for 5 minutes.
In a large bowl , take flour , salt , Kneed dough using yeast water. Knead it for 5 minutes . Add butter and knead  another 10 minutes.  Keep  it in a greased bowl , cover and place the bowl in a warm place till the dough doubles in size.
Take it out on a working surface , punch it and knock out the air.
Spread in a square shape, apply pesto leaving 1/2 inch border on all the sides . Sprinkle cheese .
Then make a roll out of it and cut it into 2 inch rounds discs . Place those discs on a greased bread pan.
Cover and let it rise for another 45 minutes.
Brush it lightly with milk and bake for 25 minutes or top is light brown.

Shrikhand Tart

For pan flavor shrikhand
Hung curd / Greek yogurt. -2 cups
Whipping cream – 1/2 cup
Pan leaves / ready made pan

All purpose flour – 2 cups
Sugar – 2 tbsp
Cold butter – 1/2 cup ( one stick )
Ice cold water – 4 tbsp or as needed
Preheat the oven at 350* F
In a bowl , take flour , sugar , salt and chilled butter . Mix it till looks like crumbs. Gradually add cold water and make a dough ball. Don’t kneed this dough .
Make small balls , roll them and place it in mold. Prick it with fork and bake for 15 to 20 minutes .

Shrikhand –
Whip cream lightly. Whisk yogurt , sugar , pan juice . Fold in whipped cream.

Serving suggestion
Apply some melted white chocolate on a cooled tart. Take shrikhand in a piping bag / ziplock.  Make a small hole and pipe it on the tart. Garnish with chopped nuts or rose petals or rose syrup.

Broccoli balls
Minced broccoli – 2 cups
Potato – boiled and grated 1
Maxican cheese-
Bread crumbs

Mix everything together , make ball and cook them in a appe pan or make tikkis and roast it on a griddle.

Mixed Berry Cobbler
1 cup – all purpose flour
1/2 cup – sugar
1 and 1/2 cup – mixed berries
1 cup – milk
1/4 tsp – salt
1 and 1/2 tsp – baking powder
1/3 cup – melted butter
1/4 tsp – cinnamon powder
1 tsp – vanilla extract

Preheat oven at 325 F
Take flour, sugar, salt, cinnamon, baking powder in a bowl and mix. Take milk, melted butter, vanilla extract in a cup and add it to dry ingredients. Mix that for around 5 minutes till there are no lumps left. Add berries and add it to a greased baking tray. Sprinkle some sugar on top ( optional ).
Bake it for 40 minutes or top is slightly dark in color.

Cranberry Pistachio cookie

1/2 cup – butter , room temperature
1/2 cup – powdered sugar
1 cup – all purpose flour
1/2 to 1 cup – chopped pistachio and cranberry ( you can add walnuts, almond, cashew nut )

Take butter and sugar in a bowl and whisk till little light in color. Add flour, nuts and mix .
Take this mixture on a cling wrap and roll it in a log.
Keep it in fridge for at least 1 hour to chill.
Preheat oven at 350F
Prepare baking tray with parchment paper.
Take out chilled log, remove cling wrap and slice cookie in 3/4 th inch thick rounds. Place them on a baking tray and bake for around 15 minutes or until golden brown.
Allow them to cool and store in an air tight container.

Baked donuts

3 cups – all purpose flour
2 tsp -salt
1/4 cup – sugar
2 and 1/4 tsp yeast
2 tbsp -butter
1 cup – milk
1/3 cup – water
1 and 1/2 tsp vanilla

Mix flour , salt . Take milk ,water, sugar,butter in a microwave safe bowl. Warm it just above room temperature. Add yeast and make a soft dough using that liquid.
Let it rest for at least 2 hours. You can prepare this a refrigerate up to 24 hours.  Roll it gently and cut into donut shape. Let it rest for another 30 minutes. Lay them on a baking sheet , apply melted butter.  spray some water in the oven and bake donuts. Sprinkle some cinnamon sugar or dip them into melted chocolate and serve warm.

Rosemary onion focaccia bread

2 and 1/2 cups – warm water
5 cups – All purpose flour
1/2 cup – fine semolina
1 pack – instant dry yeast ( 2 and 1/4 tsp)
2 tbsp – olive oil
1 tsp – sugar
2 tsp – salt

1/2 cup – red onion , sliced
2 tbsp – chopped fresh rosemary
4 tbsp – olive oil
Sea salt

Mix water, yeast, oil in a large bowl. Add semolina and mix. Add flour once at a time, stirring well with a wooden spoon and keep on mixing it. After adding fourth cup check the consistency. Add salt. Continue to kneed till all the flour has has worked in. Kneed for 10 minutes. Place the dough in a large oiled bowl, cover and let it rise until double in size.

Turn the risen dough onto a lightly floured surface and divide it in half. Roll out each piece of dough into a triangle 10*15 inch tray. Line baking tray with parchment paper. Sprinkle each with a little semolina and place rolled dough onto each pan. Cover the trays with a tea towel and let them rise for 45 minutes.
Remove towels and use fingertips to make impression .
Preheat oven at 400 .
Mix  red onion, rosemary and olive oil and coat both the dough. Sprinkle sea salt and bake for about 25 minutes of rich golden brown in color.

Pineapple fried rice

1 and 1/2 cup – rice
1 cup – copped pineapple
1/4 cup – sliced onions
1/2 cup – broccoli
1/2 cup – chopped mixed bell peppers
2 spring onions green chopped
1/2 cup – roasted/ fried cashew
3 tbsp – oil
1 tsp- Curry powder
1 tbsp – soy sauce
1 tsp – sugar
1/4 tsp – White pepper powder
Salt to taste.

Wash rice few times till you get clear and cook rice with water with 1:1 ratio. Spread it on a plate and let it cool completely .
Now, mix curry powder, salt, white pepper powder, sugar, say sauce in a bowl and keep it aside. In a Wok heat oil, add onions, peppers, broccoli , cooled  rice and sauté for another 3 minutes. Add spice mix, pineapple and sauté till nicely incorporated. Last add cashews and garnish with spring onions and serve.

Red Thai curry

2 cups -coconut milk
4 tbsp- red curry paste
1 tbsp – tomato paste
4 – shiitake mushroom
1 cup – vegetable stock
2 tbsp – Palm sugar
1 tbsp – soy sauce
Few kaffir lime leaves
300 gms – medium firm tofu cut into cubes
1/2 cup Thai basil
2 tbsp lime juice
1 and 1/2 cup of vegetables – broccoli , bamboo shoot , water chestnut , peppers , carrots , baby corn , Thai eggplant
Spur chilis ( optional )

(If using dry shiitake mushroom – Soak them  in hot water for 1 hour , remove and squeeze out water. ( reserve that water) remove stem and cut the cap into slices. )
Wash bamboo shoots well and keep aside.
Add 3/4 cup of coconut milk into heavy bottomed pot and reduce over medium heat . Add curry paste, tomato paste and sauté until oil starts sizzle. Add remaining coconut milk , mushroom water / vegetable stock and bring it to boil . Add soy sauce, Palm sugar bamboo shoots, mushroom, vegetables of your choice, kaffir lime leaves and stir . Add cubed tofu and let it simmer for 10 minutes. Stir in Thai basil and remove from the heat.  Add lime juice and serve with hot jasmine rice.

Pad Thai ( Pad Mee Korat)

200 gms – rice noodles
1/2 cup – firm / fried tofu
1/2 cup -sliced shiitake mushroom
3 tbsp- oil
3 tbsp – Palm sugar
1 – sliced shallot
Garlic – 8 cloves , chopped
1 cup -Bean sprouts
1/4 cup – roasted peanuts
Vegetables of your choice- broccoli , mixed peppers , sliced carrots .

For sauce –
1 tbsp – soy sauce
1 and 1/2 tbsp – toa jiew / 1 tbsp miso paste
3 tbsp – tamarind juice
1/2 tsp – Chill  flakes
1/2 cup water
Mix everything in a bowl  and keep it aside.

Soak rice noodle in room temperature water for an hour . Drain and keep it aside.
Heat oil in a wok, add palm sugar, garlic and onion. Sauté for a minute and add sauce mix, noodles, vegetables, mushroom, tofu. Toss and let it cook till noodles are done.
Lastly add mung bean sprouts. Serve noodles with roasted peanuts, chili flakes, lemon wedges.

Tom yum soup
Ingredients For stock
6 cups – water
2 stalks of lemongrass
7 – slices of galangal
5 – kaffir lime leaves
4 – cloves garlic
1/4 – onion with the skin on
1/4 tsp -pepper corn crushed

-boil everything together till it reduces to half.

Ingredients for soup
3 cups – stock
1 Tbsp – sugar
2 Tbsp – soy sauce
1 Tbsp – tamarind paste
1 tbsp – oil
1 cup – broccoli, bok Choy greens , sliced mushroom, sliced carrots,
150 gms – firm tofu , diced
1 or 2 Thai chilis
Cilantro for garnish

Heat oil in a pot, add chili flakes and sauté for few seconds. Add stock, sugar, soy sauce, vegetables and tofu. Let it simmer for 10 minutes. Check the seasoning. Take the pan off the heat. Add lemon juice and garnish with cilantro and serve .

Mango sago pudding
1/2 cup – tapioca pearls
1 can-  coconut milk
2 tbsp – sugar
5 inch -pandan leaf
Mango slice.

Combine coconut milk, pandan leaf, sugar in a pot and bring it to a boil. Remove from the heat and let it cool. Remove pandan leaf.
In another pan, take water and let it come to rolling boil. Then add tapioca pearls and cook till almost translucent. Drain the water and run some fresh water through. Add it to coconut milk and chill in the refrigerator . Serve from mango slice.

Red curry paste
10 – large dried chilis
1 tsp coarse sea salt
1/4 tsp white peppercorns
1/4 cup shallots
3 tbsp chopped garlic
3 tbsp chopped lemongrass
1 tbsp chopped galangal
1 tsp chopped cilantro root
1 tsp chopped kaffir lime zest

Grind red chilis into a coffee grinder.
Add rest of all the ingredients and grind it to a thick smooth paste.



લેખક: ધ્રુવ ભટ્ટ
પુસ્તક : અકૂપાર
કિંમત : ₹ 200.00
પાનાં : 296

અકૂપાર પુસ્તક પરથી જ ધ્રુવ ભટ્ટ લિખિત અને અદિતિ દેસાઇ દિગ્દર્શિત તે જ નામનું નાટક “અકૂપાર” માં સાંસાઈ નો રોલ આર. જે. દેવકી ભજવે છે અને આ પુસ્તક વિષે એમના મંતવ્યો જણાવે છે. નડિયાદ ડાહ્યીલક્ષ્મી લાયબ્રેરીમાં મહિનાના પહેલા રવિવારે “ગ્રંથનો પંથ” કાર્યક્રમ થાય છે જેમાં દેવકી આ પુસ્તક વિષે વાત કરે છે. એની વિડિઓ.(સાંભળીને પુસ્તક વાંચવાની કદાચ વધારે મજા આવશે અથવા પુસ્તક વાંચીને સાંભળવાની)

મોટાભાગની નવલકથામાં મુખ્ય પાત્ર તરીકે માણસો હોય છે પરંતુ આ નવલકથામાં મુખ્ય પાત્ર “ગીર” છે. એવી જગ્યા કે જ્યાં જંગલનાં રાજાના ડેરાઓ અને ગર્જનાઓ સિવાય બીજું ઘણું બધું છે. પ્રકૃતિનું દરેક તત્વ, દરેક ભાગ અહીં ધબકે છે, જીવે છે. “ઈના ડુંગરા રૂપાળા અને સ્હિંણ તે સખી જણી..” – આ છે ગીર !! આ સફર છે એક અનામ ચિત્રકારની ! જે “પૃથ્વી” તત્વનાં ચિત્રો બનાવા ગીર પહોંચે છે. શરૂઆતમાં તે અસમંજસમાં હોય છે કે તે ગીર શું કામ આવ્યો છે પરંતુ ધીરે ધીરે ગીરમાં ઘૂમતાં, તેની વનરાજીઓ, કંદરાઓ ખૂંદતા તે પોતાની જાતને ખૂંદી વળે છે. ગીરનાં સાવજો, ડુંગરાં, માલધારીઓ, નેસ, સિંહ પર રીસર્ચ કરતી આફ્રિકન ડોરોથી, માછીઓ, કેમ્પમાં આવતાં બાળકો, સિંહણો સાથે ઉછરેલી, રમતી અને સિંહણોને સખી ગણી હક કરતી સાંસાઈ અને આ સૌની સાથે સોરઠી ભાષાઓની મીઠાસ..! એક એવો અનુભવ કે જે વાંચતાં જ એક અજાણી ભોમકા માટે લાગણી થઈ જાય. ખમ્માં ગ્યર ને !
હજુ પણ  આઈમા, સાંસાઈ, ધાનુ, મુસ્તફા, વિક્રમ, રવિભા, ગોપાલ… રાણીમાં, સુલતાન, ઘેડ… ગીર, સાવજ… મનમાં ઘૂમરાય છે

અમુક વાતો જે મને ખુબ સ્પર્શી ગઈ એ એ છે કે ગીરના એ લોકો સિંહ(સહાવજ)ને પ્રાણી ગણતા જ નથી, એમને નામથી કે માણસને જેમ સંબોધીએ એમ સંબોધે છે. એમનો સિંહો પરનો અપાર વિશ્વાશ, તો આખો ભીની કરી દે છે.

મારા ગમતા પ્રકરણો: 14(ધાનુ અને સિંહ વિષે ), 18(સોનલ અને સિંહણ વિષે ), 20(રાણીની માછીમારોને સમજાવાની રીત)

અમુક વાક્યો:

ગ્યરમાં ગર મા, ને ગર તો ડર મા.”- મુસ્તુફા

“જનાવર આપડી હાયરે રે’તા સીખી ગ્યા. આપડે ઈનીં હાયરે રે’તા નો સીખ્યા.” – સાંસાંઈ

“આ સ્થળ જનહીન છે; પરંતુ નિર્જીવ નથી.”- દિવાકરન (સ્ટેશન માસ્ટર)

“મદદ પૂછવાની ન હોય, કરવાની હોય.”-લક્ષમી

“જોવું સે તો આંખ્યું સે”-આઈમા

અકૂપાર પુસ્તક વિષે  સુંદર બ્લોગ મળ્યો હતો વાંચવા એની લિંક :


ગુર્જર સાહિત્ય ભવન પ્રકાશક
લેખક: ધ્રુવ ભટ્ટ
કીમત : 150
પાનાં : 152

આ વાર્તા એક સારમેય નામનાં કૂતરાની છે જે તમારાં સહજ આનંદને ઉજાગર કરીને તમારા આત્માને ઢંઢોળતા કરી દે છે.
કૂતરાં અને માણસોની દુનિયાની સફર સાથે “સ્વ” ને ઓળખવાની ફિલોસોફીનો ખજાનો છે.

ત્રણ વાક્યો સતત તમને વંચાયાં કરે અને એનું ચિંતન સતત ચાલ્યા કરે.. 
1. તેમ કરવું મને જરૂરી લાગતું નથી.
2. હું જાણતો નથી.
3. તેવું હોઈ પણ શકે.

અને એક વાક્યથી થતો અંત..
1. મારા કહેવાનો આ અર્થ નથી.

આ નવલકથામાં માનવપાત્રો ને ગૌણ કરીને શ્વાનસંવાદ ને હાઇલાઇટ કર્યા છે.
પંચતંત્ર ની જેમ પ્રાણીઓના સંવાદ દ્વારા સરળતાથી સમજ આપવાનો પ્રયાસ થયેલ હોય એવું અનુભવાય છે. દરેક પાત્રોના નામ સંસ્કૃત અર્થમાં સુમેળ ધરાવે છે. પૃથા નામે એક વ્યક્તિને ત્યાં સદ્ભાવીની નામે કૂતરીને બે ગલુડીયા અવતરે છે જેમાં મોટાંનું નામ કૌલેકય અર્થાત્ જાતવાન કૂળ માં જન્મેલ, અને નાનાનું નામ સારમેય રખાય છે. આગળ સરમા નામે એક કૂતરી, અલર્ક, જીજ્ઞાસુ, અને વિશ્વકદ્રુ નામે અન્ય શ્વાનો નો ઉલ્લેખ આવે છે.
નવલકથા કોઇ આધ્યત્મ તત્વજ્ઞાનનો ગ્રંથ જેવી પણ સરળ અને પ્રેકટીકલ અનુભૂત વાકયરચનાઓ વાળી લાગે છે. ભગવદ્ગીતાના શ્લોકો, અને મહાભારતના પ્રસંગોને આવરીલીધાં છે. અંત્યોદય માટે સમાજસેવાના પ્રવૃતીઓ, એમાં થતી ગેરરીતિઓ, અધ્યાત્મના નામે સાધના આશ્રમોના ગુરૂ, ટ્રસ્ટીઓ અને સાધકોના વ્યહવારો વિગેરે નું માર્મીક અને આંખે જોયો અનુભવેલ વિવેચન થયેલ હોય એવું જણાઇ આવે છે.

ભગવદ્ગોમંડળ મુજબ અતરાપીનો અર્થ, “લાગતું વળગતું ના હોય તેવું”

વાંચવા માટે : “અતરાપી”, ને પ્રતિલિપિ પર વાંચો :
વાંચો, લખો અને સાંભળો અગણિત રચનાઓ ભારતીય ભાષાઓમાં, તદ્દન નિઃશુલ્ક!



Tatvamasi (Gujarati Edition) by [Dhruv Bhatt]
ગુર્જર પ્રકાશક
લેખક: ધ્રુવ ભટ્ટ
કીમત : 200
પાનાં : 230
આ પુસ્તકમેં પ્રતિલિપિ ઉપર વાંચ્યું, જેની લિંક

આ માત્ર પુસ્તક નથી, પ્રવાસ વર્ણન પણ નથી, આ એક અનુભવ છે અને રેવાના પ્રેમમાં પડવાની યાત્રા છે. નર્મદા પરિક્રમાવાસીઓની શ્રદ્ધાના પ્રેમમાં પડવાની યાત્રા છે. હું વારંવાર રેવાના પ્રેમમાં પડવા તૈયાર છું અને પડતી રહીશ!!
‘નર્મદે હર..”
ધ્રુવભટ્ટનો આભાર માનુ એટલો ઓછો છે! 
ખાસ ખાસ વાંચવા જેવું પુસ્તક 

આ પુસ્તક પરથી “રેવા” મુવી બન્યું એની લિંક :



Alaska Trip (અલાસ્કાનો પ્રવાસ)

ઉનાળામાં અમારી અલાસ્કા જવાની ઈચ્છા હતી. મૉટે ભાગે અમે જાતે જ અમારી ટ્રીપ હંમેશા નક્કી કરીએ જેમાં ફરવાના સ્થળ, વિમાનની ટીકીટ, ગાડી ભાડે કરવાની, હોટેલ બુક કરવાની, વગેરે. પણ આ વખતે અમે કંઈક નવું કરવાનું વિચાર્યું અને નક્કી કર્યું કે ક્રુઝમાં અલાસ્કા જઈએ!

અમેરિકામાં અલગ અલગ જગ્યાએ થી ક્રુઝ આજુબાજુના ટાપુ માટે ઉપડે અને લોકોમાં એનો ઉત્સાહ પણ ખુબ હોય છે. ક્રુઝની અલગ અલગ કંપનીઓ હોય જેમાં અલગ અલગ પેકેજ હોય. અમે કોસ્ટકો ટ્રાવેલ્સ કંપનીમાંથી 11 દિવસની અલાસ્કાની ક્રુઝનું બુકીંગ કરાવ્યું.

આ બુકીંગમાં ઘરેથી વિમાનમાં કેનેડા જવાનું અને ત્યાંથી ક્રુઝમાં બેસવાનું અને પાછા અલાસ્કાથી વિમાનમાં ઘરે આવવાનું ત્યાં સુધીનું બધું જ બુકીંગ એમાં આવી જાય. 11 દિવસનું રહેવાનું, જમવાનું પણ એમાં જ આવી જાય! એટલે વધારે મહેનત આપણે કરવાની ના રહે! હા, અલગ અલગ પેકેજ હોય એટલે અલાસ્કામાં ક્યાં જવું અને શું જોવું છે એ મુજબ પેકેજ નક્કી કરવાનું. અમારા પેકેજમાં 7 દિવસ ક્રુઝમાં રહેવાનું હતું અને 4 દિવસ અલાસ્કામાં. એટલે ક્રુઝ ઉપડે પછી રોજ સવારે અલાસ્કાના અલગ અલગ શહેરે ઉભી રાખે અને અમારે સવારથી સાંજ ત્યાં ફરવાનું અને સાંજે પાછી ક્રુઝ ઉપડે બીજા ગામે જવા!

એ ગામ કે શહેરમાં ઉતરીને પછી ત્યાં વિવિધ ટુર હોય એનું બુકીંગ તમારે કરાવવું પડે એના પૈસા આપણે આપવાના પણ બુકીંગની બધી જવાબદારી ટ્રાવેલ્સ કંપની જ હોય! તમે જાત્તે ઓનલાઇન સ્વત્રંત રીતે ટુરનું બુકીંગ પણ કરાવી શકો!

અમુક ટીપ્સ:

  • બને તો ફરીથી પહેરી શકાય એમ કપડા લેવા જેથી સમાન ઓછો થાય.
  • ક્રુઝમાં અનલિમિટેડ ખાવાનું મળે છે, ખાવાનું જોઈને થાકી જવાય એટલું ખાવાનું મળે છે, કે નાસ્તા ન લઇ જવાય તો પણ ચાલે. પણ એનેર્જી બાર, લાડુ, ચીક્કી, સૂકા મેવા લઇ જવા સારા.
  • હવામાન જોઈને જવું. અલાસ્કાના અમુક વિસ્તારો રેનફોરેસ્ટ છે એટલે રેનકોટ ખાસ લેવો. ક્રુઝમાં એક-બે સાંજે ફોર્મલ ડિનર હોય એટલે સૂટ ને ડ્રેસ લઇ જવા(એ વગર ત્યાં ડાયનરમાં જવા નહિ મળે 😀 )
  • અલાસ્કાનો ઉનાળો પણ ઠંડો હોય એટલે ગરમ કપડાં પણ લેવા.
  • એ ઉપરાંત લેવાની વસ્તુઓ : સારા ચશ્માં, ટોપી, સનસ્ક્રીન લોશન, રેનકોટ, ગરમ સ્વેટર, હાથ મોજા, ગરમ ટોપી, સારા વૉટરપ્રુફ બુટ, ટોર્ચ, રોકડા પૈસા, ડાયરી, પેન, કેમેરો(સારા લેન્સ સાથે), દૂરબીન, ટ્રાયપોડ, બેગ પેક, પાણીની સ્ટીલની બોટલ, સ્વિમિંગના કપડાં, સ્લીપર.
  • અમુક ગામની ટુર તમે ત્યાં પહોંચીને પણ બુક કરી શકો જે ટ્રાવેલ કંપની કરતા સસ્તી પડે છે.

પ્રવાસની રૂપરેખા: 

તારીખ (Date) સ્થળ આવવાનો સમય નીકળવાનો સમય
21 ઓગસ્ટ વેનકુવર, કેનેડા (Vancouver) 4:30 PM
22 ઓગસ્ટ ક્રુઝમાં (In Cruise)
23 ઓગસ્ટ કેચીકેન (Ketchikan) 6:00 AM  3:00 PM
24 ઓગસ્ટ જૂનો (Juneau) 8:00 AM 9:00 PM
25 ઓગસ્ટ સ્કેગવે (Skagway) 6:30 AM  8:30 PM
26 ઓગસ્ટ ગ્લેસિયર બે (Glacier Bay) 6:00 AM 3:00 PM
27 ઓગસ્ટ કોલેજ ફ્યોર્ડ (College Fjord) 6:00 PM 8:30 PM
28 ઓગસ્ટ વીટીયર, તલકીટના (Whittier, Talkeetna) 6:15 AM
29 ઓગસ્ટ દેનાલી નેશનલ પાર્ક (Denali National Park)
30 ઓગસ્ટ દેનાલી નેશનલ પાર્ક (Denali National Park)
31 ઓગસ્ટ ફેરબેન્કસ (Fairbanks)
1 સપ્ટેમ્બર ફેરબેન્કસ (Fairbanks)

કયા સમયે જવું? : અલાસ્કામાં ઋતુ પ્રમાણે જુદું જુદું સૌંદર્ય જોવા મળે.

  • વસંત (Spring) –  માર્ચ થી જૂન
  • ઉનાળો – જૂનથી સપ્ટેમ્બર
  • પાનખર (Fall) –  ઓગસ્ટ અંત થી મધ્ય ઓક્ટોબર
  • શિયાળો – ઓક્ટોબર થી માર્ચ

શિયાળામાં મોટા ભાગના પ્રાણીઓ સુષુપ્ત (hibernation) અવસ્થામાં હોય છે, બધે બરફ હોય એટલે વિન્ટર એક્ટિવિટી કરી શકાય। લાંબી રાત હોવાથી નોર્ધન લાઇટ્સ (અરોરા) શિયાળામાં વધારે જોવા મળે.

ઉનાળો અને પાનખર ઋતુમાં પ્રાણીઓ વધારે જોવા મળે, દિવસ લાંબો હોય, અને ટુરિઝમ માટેનો આ સૌથી પ્રખ્યાત સમય છે.





Mango Sticky Rice

Aah… I don’t remember when I tasted it first time but whenever I hear or think about “Mango Sticky Rice”, it always makes me crazy 😀 The reason I like this dessert is – I lovee mango and I love coconut. And This dessert has both of them in it. This is a thai dessert and whenever we go to thai restaurant, I eat this.
But as per my rule, If I like something, I learn and then I make that at home 🙂
So one day I tried this recipe with regular basmati rice. Of course I liked the flavors but not the texture.
In Mango sticky rice, They use sticky rice – which is called glutenous white rice or sweet rice. So I found sticky rice and made using it. The outcome was amazing!! Apart from sticky rice, it has coconut milk, mung beans/sesame seeds for garnishing and Mango 🙂
You can easily get sticky rice in any Asian grocery store. So let’s start with the recipe.

Sticky rice – 1 Cup
coconut milk – 2/3 cup
Salt – 1/2 tsp
sugar – 1/2 cup

For coconut sauce
coconut milk – 1/2 cup
salt – 1/4 tsp
Rice flour – 1 tsp
Water – 1 tbsp

Mango – 2-3
sesame seeds – 2 tbsp(roasted) or Mung beans (you need to boil it in water for 10 minutes and dry roast it)

Wash the rice in cold water for 4-5 times. Let it soak in water for at least 4 hours or overnight. Drain the rice very well and steam the rice for 25-30 minutes in any regular steamer. For steaming the rice, use cotton/muslin cloth and put rice inside the cloth and put it on the top of steamer rack and steam it for 25-30 minutes.

While the rice is cooking, put the 2/3 cup coconut milk, 1/2 cup sugar, and 1/2 tsp salt in a pot. Cook, stirring, until the sugar is completely dissolved. cover it and keep it warm.

When the rice is done, immediately pour the syrup over the rice. Stir and break up any lumps, then cover it and let sit for 20 minutes. After 20 minutes, stir the rice again with and let sit for at least another 20 minutes or until ready to serve.

For the coconut sauce:
Dissolve the 1 tsp rice flour in 1 tbsp water until there are no more lumps. Combine the rice flour slurry, 1/2 cup coconut milk, and 1/4 tsp salt in a small pot. Cook over medium heat until the mixture comes to a gentle boil and has thickened. Let it cool.

Serve the rice with fresh mango. Spoon some coconut sauce over the rice and sprinkle with the crispy sesame seeds.


I have already written a recipe for Tiramisu, but one day I wanted to make something different with the same approach. So I made berrymisu. I used the same basic cake base for this recipe. Instead of coffee water, I used berry water and lots of berries and the same cheese frosting.


1 eggless vanilla cake ( Recipe is here)

For berry Syrup
3 cups of blueberries, strawberries and raspberries
3 tbsp sugar
1 cup warm water

For spread
1 cup mascarpone cheese
1 cup whipping cream
3 tbsp icing sugar

To make berry syrup, Put 1 cup water, 3 tbsp sugar and all the berries in a pan and cook it for 5 minutes or until they become soft. Now strain the water and your berry syrup is ready. Put cooked berries in another bowl. We will need these at the time of assembling.

Combine 1 cup whipped cream and 3 tbsp icing sugar in a bowl and mix it using hand blender until it forms a firm peak. Keep aside.

In another bowl beat the 1 cup mascarpone cheese with hand blender. Add the beaten whipped cream mixture and fold gently. The spread is ready, keep it in refrigerator.

I baked a cake of the size of my serving baking tray and cut the cake in half horizontally. Now for assembling, Put half of the cake in the bottom and pour berry syrup on the top. Put cooked berries and apply thin layer of cheese frosting. Now again put cake and pour berry syrup on the top and put cooked berries. Again apply a layer of cheese frosting and decorate it with icing sugar and fruits.

Refrigerate at least 4 hours or till the berrymisu sets. Cut into equal pieces or any fancy shape of your choice and serve immediately.


Ghari or Surti Ghari is a sweet dish from Gujarati cuisine, from the region of Surat. Ghari is made of pistachio – mawa filling , stuffed in a dough, fried in a ghee and covered with ghee. I looove Ghari but I never thought I would make that at home.
Last Diwali, Me and my friend, Miti decided to make ghari for diwali sweet. We tried it for the first time and trust me, it was way better than store bought. So tasty and amazing!! It was so good that we did not wanted to share it to others 😀
So here is our recipe for it:

Mawa (khoya) – 2 cups
powdered sugar – 1 cup
Ghee(clarified butter)- 3 cups (1/2 cup for covering, 1/4 cup for dough and rest for frying)
Pistachio (finely crushed) – 2 cups
All purpose flour (Maida) – 1 cup(120 gm)
Cardamom powder – 1 tsp
Water – for kneeding the dough

In a heavy bottom pan, add 2 cups of grated mawa and cook it on a medium flame until it becomes soft. Grind 2 cups of pistachio in a mixer and add it into mawa. Cook them for 5 minutes.

turn off the heat and allow the mixture to cool down a bit. Add 3/4 cup of powdered sugar, 1 tsp cardamom powder. (You can adjust the amount of sugar according to your taste). Mix it and with the help of small cup/mold make round balls out of it. (The size of the balls should not be exact round, it should be like flat cylinder)

Now, in a mixing bowl, add 1 cup of all purpose flour, 1/4 cup of ghee and mix them together. The mixture should be crumbly. Now add water and kneed a soft dough like roti and keep it aside. Now make a small balls, roll it and fill the pistachio mawa balls inside it.

Now, in another pan, add ghee and heat up. Once it is hot, add the balls and fry it on medium heat.

Allow them to cool down completely. Now in a small bowl, add 1/2 cup of ghee and 1/4 cup of powdered sugar and mix it very well. Now cover ghari with this mixture.

Allow it to cool down. You can put in refrigerator so the ghee becomes hard. Garnish it with pistachio and eat!!